Tuesday, October 6, 2009

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
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.


  1. mmm green onion are the perfect addition to anything! your soup looks great. if you quarter the recipe like i did there isn't that much prep and once i got the bacon started i had plenty of time to chop everything else while it was going. i like clams so maybe i'll throw some in next time. i didn't think of that until you mentioned your dislike of them!

  2. I like the blue corn chip and green onion addition for garnish--very nice! I agree with you on the homemade croutons--that would be a wonderful addition!!

  3. I love your garnish ideas! I really enjoyed this soup.

  4. The chowder is stunning! very nice! I don't think I have ever made a Ina Garten recipe that I did not devour.

    By the way, I can't stand the thought of clams near me either. You are not alone. :-)

  5. The effort to make it seems to be worth it! Thanks for sharing :)