"Part of the secret of success in life is to eat what you like and let the food fight it out inside."--Mark Twain

Cheddar Corn Chowder Recipe

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This recipe for Cheddar Corn Chowder, by , is from Marci Cooks, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Harbin Googe
Added: Monday, May 8, 2006


8 oz. bacon, chopped
1/4 c. olive oil
6 c. chopped yellow onions
4 T. butter
1/2 c. flour
2 tsp. salt
1 tsp. pepper
1/2 tsp. turmeric, ground
12 c. chicken stock
6 c. diced white boiling potatoes, unpeeled (about 2 lbs.)
10 c. frozen corn kernels
2 c. half and half
1/2 lb. sharp white cheddar cheese, grated

In large stockpot, on medium high heat, cook bacon in olive oil until crisp. About 5 minutes. Remove bacon with slotted spoon and reserve. Redue the heat to medium, add the onions and butter to the fat and cook about 10 minutes until the onions are translucent.
Stir in the flour, salt, pepper and turmeric. Cook for 3 minutes. Add stock and potatoes, bring to a boil and simmer uncovered for 15 minutes, until potatoes are tender. Add corn to the soup, add half and half and cheese. Cook until the cheese is melted, about 5 minutes. Season to taste with salt and pepper. Serve hot with a garnish of the bacon. Sprinkle Parmesan cheese or Osiago cheese on top.

Number Of Servings:
Number Of Servings:
10 - 12




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