Cheddar Corn Chowder from Barefoot C.
It feels like I spent my whole weekend running errands! Yes, I got a lot done, but what happened to taking a break? Sunday night, after some serious shopping, I was really hungry and in no mood to wait for table, order, etc., let alone cook something complicated.
I decided that I would choose a restaurant on the way home and order food to go. I was tired, a little cold from the weather, and in the mood for something really satisfying. “Treat yourself to anything you want!” (That’s what I told myself.) Mexican? Italian? Guilty food? Sushi? And with all those possibilities, you know what happened? Nothing. I drew a big blank. Nothing sounded perfect to me. What to do?
Then, like a bolt of lightning (or something a little less dramatic), it came to me. Sometimes when you’re in the mood for a certain something, something really good and delicious, only a home-cooked meal will do. Turning to my favorite cooking inspiration once again, I pulled an Ina Garten recipe that I remember her cooking on her show for times when you want something “earthy” (she loves that word) and simple. (Perfect!)
Cheddar Corn Chowder: Delicious, rich, and just the thing for the mood I was in. The recipe was really easy to follow; essentially you’re just cooking bacon and then adding everything to the pot to cook together. I would definitely make sure that you saute the onions long enough so they’re not crunchy and break up the smooth consistency of the soup.
I can’t vouch for it’s calorie count, but I can promise you that it’s so wonderful and will definitely feed a large group. (You’re going to need a very big soup pot!)
The recipe was delicious as is, but I felt really inspired to make a Southwest version of it next time. Sauteing green chilies with the onions and adding a different cheese would make that switch so easy.
(Brian is still gone, so it’s Dan behind the camera!)
Cheddar Corn Chowder from The Barefoot Contessa Cookbook
8 oz.bacon, chopped
1/4 c. olive oil
6 c. chopped yellow onions (4 large onions)
4 tbs. (1/2 stick) unsalted butter
1/2 c. flour
2 tsp. kosher salt
1 tsp. freshly ground black pepper
1/2 tsp. ground turmeric
12 c. chicken stock
6 c. medium-diced white boiling potatoes, unpeeled (2 lbs.)
10 c. corn kernels, fresh (10 ears) or frozen (3 lbs.)*
2 c. half-and-half
8 oz. sharp white cheddar cheese, grated
*Editor’s note: I used the frozen corn because it was so simple.
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.
Michelle, the Second Floor puts truffles in their corn chowder. While yours looks absolutely delicious, try it with truffles sometime. You won’t believe the taste!!
Dan did a great job with the photos! Really makes me want this soup. It looks terrific. I’ve been craving a cheesy soup recently.
Yum! Great recipe!