Barefoot Bloggers Blue Cheese Souffle

This weeks selection comes to us from Summer of Sexy Apartment. I have never taken myself to task to make a souffle, but I must say that I am so happy to have that culinary milestone under my belt!
I think this dish would be the star for your next luncheon with the ladies, or a light supper paired with a salad of mixed greens and some fresh fruit. It went together quickly and despite my stressing about how it would actually turn out, I was pleasantly surprised.
The blue cheese flavor wasn't overwhelming, but simply provided some tanginess to compliment the eggs. I will definitely be making this one again!

Barefoot Bloggers Corn Chowder

This week we have Jill of My Next Life to thank for choosing such a delicious Fall soup. I am not a chowder connoisseur, mostly because I can't stand the thought of clams coming anywhere near me, but this selection was a really winner sans seafood.

There was a fair amount of prep work involved, but when you have a willing husband, you can make quick work of that dilemma!

We absolutely loved this dish. There was a complexity of flavors with the addition of the turmeric, and it really added to the overall taste of the chowder. The only additions we made were the green onions and blue corn chips for garnish. I think this would be fantastic with some homemade croutons, but alas, there was no time to include them.

Cheddar Corn Chowder

Ina Garten

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
Directions
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.