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Receta Cheddar Corn Chowder

by Global Cookbook

Ingredientes

8 ounce bacon minced 1/4 c. good extra virgin olive oil 6 c. minced yellow onion (abt 4 large onions) 4 Tbsp. unsalted butter 1/2 c. all-purpose flour 2 tsp salt, kosher preferred 1 tsp freshly-grnd black pepper

1/2 tsp grnd turmeric 12 c. chicken stock or possibly canned low-sodium broth 6 c. medium-diced peeled white boiling potatoes (abt 2 lbs) 10 c. fresh or possibly frzn corn kernels (fresh about 10 ears, frzn about 3 pounds) 2 c. half-and-half 1/2 lb sharp white Cheddar cheese grated

Direcciones

1. In large pot on medium-high heat, cook bacon in extra virgin olive oil till bacon is crisp, about 5 min. Remove bacon with slotted spoon and reserve. Reduce heat to medium, add in onions and butter to fat, cook 10 min or possibly till onions are translucent/soft.
2. Stir in flour, salt, pepper and turmeric; cook 3 min. Add in chicken stock and potatoes; bring to boil on high heat. Immediately reduce temperature from medium to medium-low and simmer, uncovered, 15 min, till potatoes are tender. If using fresh corn, cut kernels off cobs and blanch 3 min in boiling, salted water; drain. If using frzn corn, skip blanching process.
3. Add in corn to soup. Add in half-and-half and cheese. Cook 5 min or possibly till cheese melts. Taste and adjust seasoning, adding salt and pepper if necessary.
4. Presentation: Ladle soup into bowls. Garnish with bacon and serve.
5. This recipe yields 12 to 14 servings.

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