Corn Chowder with Cheddar

Votes: 1

Time: 1 hour.
Complexity: easily
Quantity: for a large company

This delicious chowder can be made year-round, using fresh or frozen corn, depending on the season. Enjoy the delicious flavors of this chowder, filled with tender potatoes, sweet, juicy corn kernels, and plenty of sharp white cheddar, which, combined with the cream, gives it a uniquely creamy texture. The highlight of this chowder is the fried bacon, which enhances the flavor and makes the chowder even more appetizing. Sprinkle each serving with crispy bacon bits and serve immediately. If using fresh corn, cut the kernels off the cobs and blanch them in boiling water first.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

220 g bacon, chopped
1/4 cup olive oil
6 cups chopped onion (4 large heads)
55 g unsalted butter
0.5 cups flour
2 teaspoons coarse salt
1 teaspoon freshly ground black pepper
0.5 tsp ground turmeric
12 cups chicken broth
6 cups white boiling potatoes, cut into medium cubes, unpeeled (1 kg)
10 cups corn kernels, fresh (10 cobs) or frozen (1.3 kg)
2 cups low-fat cream 10%
220 g grated sharp cheddar, white

Ingredient Substitution Suggestions

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Recipes with similar ingredients: potato, corn, cheddar cheese, cream, turmeric, black pepper, bacon

Cooking the dish according to the recipe:

In a large saucepan over medium-high heat, fry the bacon in olive oil until crisp, about 5 minutes. Remove the bacon with a slotted spoon and set aside. Reduce the heat to medium, add the onion and butter to the fat in the pan, and fry for 10 minutes, until the onion is translucent.
Add flour, salt, black pepper, and turmeric and cook for 3 minutes. Add chicken broth and potatoes, bring to a boil, and simmer, uncovered, for 15 minutes, until the potatoes are tender. If using fresh corn, cut the kernels from the cob and blanch them for 3 minutes in boiling salted water (if using frozen corn, you can skip this step). Drain.

Add the corn to the soup, then add the cream and cheddar. Cook for another 5 minutes, until the cheese is melted. Season with salt and pepper to taste. Serve the chowder hot, sprinkled with bacon.

Categories:

recipe / Dinner / Soups / Vegetable soups / / Potato dishes / Potato soups / Ina Garten / The Barefoot Countess

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