INA GARTEN'S CHEDDAR CORN CHOWDER RECIPE - (4.1/5)
Provided by Foodiewife
Number Of Ingredients 13
Steps:
- In a large stockpot over medium-high heat, cook the bacon and olive oil until the bacon is crisp, about 5 minutes. Remove the bacon with a slotted spoon and reserve. Reduce the heat to medium, add the onions and butter to the fat, and cook for 10 minutes, until the onions are translucent. Stir in the flour, salt, pepper, and turmeric and cook for 3 minutes. Add the chicken stock and potatoes, bring to a boil, and simmer uncovered for 15 minutes, until the potatoes are tender. If using fresh corn, cut the kernels off the cob and blanch them for 3 minutes in boiling salted water. Drain. (If using frozen corn you can skip this step.) Add the corn to the soup, then add the half-and-half and cheddar. Cook for 5 more minutes, until the cheese is melted. Season, to taste, with salt and pepper.
CHEDDAR CORN CHOWDER
Provided by Ina Garten
Categories main-dish
Time 1h1m
Yield 10 to 12 servings
Number Of Ingredients 13
Steps:
- In a large stockpot over medium-high heat, cook the bacon and olive oil until the bacon is crisp, about 5 minutes. Remove the bacon with a slotted spoon and reserve. Reduce the heat to medium, add the onions and butter to the fat, and cook for 10 minutes, until the onions are translucent.
- Stir in the flour, salt, pepper, and turmeric and cook for 3 minutes. Add the chicken stock and potatoes, bring to a boil, and simmer uncovered for 15 minutes, until the potatoes are tender. If using fresh corn, cut the kernels off the cob and blanch them for 3 minutes in boiling salted water. Drain. (If using frozen corn you can skip this step.) Add the corn to the soup, then add the half-and-half and cheddar. Cook for 5 more minutes, until the cheese is melted. Season, to taste, with salt and pepper. Serve hot with a garnish of bacon.
CHEDDAR CORN CHOWDER
This is from The Barefoot Contessa Cookbook and has become one of our favorite soups. It is WONDERFUL with fresh corn but good with frozen as well. Very easy and well received.
Provided by Kimke
Categories Chowders
Time 1h1m
Yield 10-12 serving(s)
Number Of Ingredients 13
Steps:
- In a large stockpot over medium-high heat, cook the bacon and olive oil until the bacon is crisp, about 5 minutes.
- Remove the bacon with a slotted spoon and reserve.
- Reduce the heat to medium, add the onions and butter to the fat, and cook for 10 minutes, until the onions are translucent.
- Stir in the flour, salt, pepper, and turmeric and cook for 3 minutes.
- Add the chicken stock and potatoes, bring to a boil, and simmer uncovered for 15 minutes, until the potatoes are tender.
- If using fresh corn, cut the kernels off the cob and blanch them for 3 minutes in boiling salted water.
- Drain.
- (If using frozen corn you can skip this step.) Add the corn to the soup, then add the half-and-half and cheddar.
- Cook for 5 more minutes, until the cheese is melted.
- Season, to taste, with salt and pepper.
- Serve hot with a garnish of bacon.
Nutrition Facts : Calories 740.1, Fat 38.3, SaturatedFat 16.5, Cholesterol 78, Sodium 1122.8, Carbohydrate 80.3, Fiber 7.2, Sugar 9.7, Protein 25.3
CHEDDAR CORN CHOWDER
This makes a great dinner, and reheats very well. My wife and I eat this for several days after we make it and we are still sad when it runs out.
Provided by Matt Smith
Categories Chowders
Time 1h30m
Yield 10 serving(s)
Number Of Ingredients 13
Steps:
- Cook the bacon in the olive oil, pour the grease into a stock pot and set the bacon aside.
- Over medium heat, add onions and butter to the bacon grease.
- Cook 10 min or until onions are translucent.
- While onions are cooking, add 6 bouillon cubes to 6 cups water and bring to a boil until cubes dissolve.
- Stir in flour, salt, pepper, and turmeric.
- Cook 3 minutes.
- Add the chicken stock and potatoes to the onions, simmer uncovered 15 minutes or until potatoes are tender.
- *If using fresh corn, cut off kernels and blanch for 3 min in boiling salted water. (If using frozen, skip this step)
- Add corn, half-and-half, and cheddar.
- Cook until cheese is melted.
- Season to taste with salt and pepper and serve with bacon.
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