This is my first post since joining Barefoot Bloggers last month and it is a good recipe to start with! It just so happened to be the 5th or 6th day of straight rain here in the Minneapolis area and I really needed a good soup to shake off these pre-winter doldrums. And now there is snow in the forecast for Saturday so I might make it again!
This recipe convinced me that joining the group was an excellent decision! I want to learn to cook and what better way than by trying the recipes of Ina Garten, one of my favorite chefs.
This soup was super easy and was very delicious. I haven’t said much about this on my blog because I don’t want him to feel bad, but I live with the world’s pickiest eater. My husband maybe likes about 1 out of every 3 new recipes I try (hard to say how many exactly since he doesn’t communicate this well) but this one he liked! And he even ate it again the next day for lunch which usually never happens (he doesn’t like to eat things “two days in a row”). I did have to substitute dried onion powder for the chopped onions because he won’t eat white onion “chunks” but it was okay. He’ll eat the green, but not white. He’s an onion racist. I personally would have liked it even more with the white chopped onion, but oh well. I substituted one teaspoon onion powder for each onion. I also halved the recipe since only 3 of the 4 of us eat solids in this house. It was more than enough.
In the beginning I balked a bit when I read to put the olive oil in the pan with the bacon, and then add butter on top of all that. . .you don’t drain the bacon grease. I thought “heart attack” but y’know, that’s what the chefs do to make it taste so good so it’s no different than going out to eat at a nice restaurant I suppose (which we never do so it’s okay to do it at home once in a while). Here’s the heart attack shot:
But it’s made up for with the other vegetables in the soup I suppose. . . The turmeric gave this soup a gorgeous color! I’ve never used this spice before which according to my mom is the “poor man’s saffron”. It really made the soup a beautiful color I had never seen before. The color intensified even more on the 2nd day!
I am giving this recipe 4.5 out of 5 stars! A real “crowd pleaser” and easy to make.
Cheddar Corn Chowder
From The Barefoot Contessa Cookbook
- 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
- 8 ounces 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 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.