CHEDDAR CORN CHOWDER RECIPES

Name: Cheddar Corn Chowder
Prep time: 20 min
Cook time: 41 min
Total time: 1 h 1 min
Yield: 10 to 12 servings
Ingredients: 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

CHEDDAR CORN CHOWDER RECIPE | INA GARTEN | FOOD NETWORK

Cheddar Corn Chowder Recipe | Ina Garten | Food Network image

Provided by Ina Garten

Categories main-dish

Total Time 1 hours 1 minutes

Prep Time 20 minutes

Cook Time 41 minutes

Yield 10 to 12 servings

Number Of Ingredients 13

Ingredients

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

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 RECIPE: HOW TO MAKE IT

Cheddar Corn Chowder Recipe: How to Make It image

My children absolutely love this rich, zippy soup. They have just one complaint - it seems I never make a big enough batch to suit them!

Provided by Taste of Home

Categories Lunch

Total Time 50 minutes

Prep Time 20 minutes

Cook Time 30 minutes

Yield 8 servings (2 quarts).

Number Of Ingredients 15

Ingredients

1 medium onion, chopped
1 cup diced sweet red pepper
2 tablespoons butter
1/4 cup all-purpose flour
2 cups chicken or vegetable broth
2 large potatoes, diced
1 can (11 ounces) whole kernel corn, drained or 1-1/2 cups frozen corn
1/2 teaspoon ground mustard
1/2 teaspoon paprika
1/4 teaspoon salt
1/4 teaspoon crushed red pepper flakes
1/8 teaspoon pepper
2 cups whole milk
1-1/2 cups shredded cheddar cheese
4 green onions, thinly sliced

Steps:

In a large saucepan, saute onion and red pepper in butter until tender. Stir in flour until blended; gradually add broth. Bring to a boil; cook and stir for 1 minute or until thickened. , Add the potatoes, corn, mustard, paprika, salt, pepper flakes and pepper; return to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender., Add milk; cook and stir until soup comes to a boil. Remove from the heat; stir in cheese until melted. Sprinkle with green onions.

Nutrition Facts : Calories 272 calories, FatContent 12g fat (7g saturated fat), CholesterolContent 37mg cholesterol, SodiumContent 605mg sodium, CarbohydrateContent 31g carbohydrate (8g sugars, FiberContent 3g fiber), ProteinContent 10g protein.

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