Cheddar Corn Chowder

October 24, 2013

Who doesn’t love a good, hearty soup in Siberia-like temperatures? (Especially one that’s garnished with bacon?!) John found this recipe this week & we decided to give it a whirl. We were not disappointed at all & now have plenty of left-overs to get us through this chilly weekend (it’s -7 degrees right now).

8 ounces bacon, chopped
1/4 cup good olive oil
6 cups chopped yellow onions (4 large onions)
4 tablespoons (1/2 stick) unsalted butter
1/2 cup flour
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1/2 teaspoon ground turmeric
12 cups chicken stock
6 cups medium-diced white boiling potatoes, unpeeled (2 pounds)
10 cups corn kernels, fresh (10 ears) or frozen (3 pounds)
2 cups half-and-half
1/2 pound sharp white cheddar cheese, grated

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...
See the full directions on my site

Nutritions

Calories
2698

Sodium
2179mg
90% DV

Fat
199g
307% DV

Protein
65g
130% DV

Carbs
100g
34% DV

Fiber
39g
159% DV

Dinner Boiled