Shelly's Recipe

CHEDDAR CORN CHOWDER (Barefoot Contessa)

Category: Chowders

8 oz bacon, chopped
1/4 cup good olive oil
6 cups chopped yellow onions (4 large onions)
2 tbsp unsalted butter
1/2 cup flour
2 tsp kosher salt
1 tsp freshly ground black pepper
1/2 tsp ground turmeric
10 cups chicken stock
6 medium size Yukon gold potatoes, unpeeled and chopped
10 ears of corn or 3 lbs frozen corn
2 cups half-and-half
8 oz sharp cheddar cheese, grated

If using fresh corn, bring a large stockpot of water to a boil over high heat. Cook the corn for 10 minutes and set aside to cool, then cut the kernels off the cobs. If you are using frozen corn, skip this step and just thaw the corn.

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 set aside. 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 an additional 15 minutes, until the potatoes are tender.

Add the corn, then add the half-and-half and cheddar cheese. Cook for 5 more minutes, until the cheese is melted. Garnish with the bacon and serve.