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Cheddar Corn Chowder Recipe

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This recipe for Cheddar Corn Chowder, by , is from Beans and Cornbread, The Landress Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Kathy Landress
Added: Monday, October 30, 2006


4 ounces bacon, chopped
2 tablespoons olive oil
2 medium chopped onions
2 tablespoons butter
1/4 cup flour
1 teaspoon kosher salt
1/2 teaspoon pepper
1/4 teaspoon turmeric
5 cups chicken stock
3 potatoes, diced
5 cups frozen corn
1 cup half-and-half
1 cup sharp white cheddar cheese, grated
dash of cayenne pepper

Cook bacon in olive oil til crisp. Remove with slotted spoon and drain on paper towels
Add onions and butter to frying pan and cook til tender.
Stir in the flour, salt, pepper, and turmeric and cook for three minutes.
Add chicken stock and potatoes and cook til tender.
Add corn, half-and-half, and cheese. Cook for about 5 more minutes. Add more chicken stock or half-and-half if needed. Serve with a sprinkling of cooked bacon.

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