Passionate Perseverance: barefoot bloggers ~ cheddar corn chowder

This was scrumptious hitting all the right notes on this beautiful fall day. The corn was sweet and the cheese added a lovely creamy dimension. It was a home run for the husband...but then there was bacon involved so I knew he would be happy. This recipe makes a bucket load of soup. So if you don't want to freeze some go ahead and halve it.

The next Barefoot Bloggers recipe will be Blue Cheese Souffle posted October 22, 2009. See you then.

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Cheddar Corn Chowder

Recipe from The Barefoot Contessa Cookbook

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

8 ounces sharp white cheddar cheese, grated

DirectionsIn 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.