Cheddar Corn Chowder With Optional Bacon Recipes

CHEDDAR CORN CHOWDER

Steps:

• 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.

CORN CHOWDER WITH BACON

Steps:

• In a large saucepan, cook bacon over medium heat until crisp. Remove to paper towels; drain, reserving 1 teaspoon drippings. , In the drippings, saute the onion, celery and green pepper until tender. Add the potatoes, broth, salt, thyme and pepper. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until potatoes are tender., Combine flour and cream until smooth; stir into pan. Add corn. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in bacon.

CHICKEN CHEDDAR CORN CHOWDER

Steps:

• In a large Dutch oven, cook bacon until crisp. Remove from pan; crumble and set aside.
• Add the red pepper, garlic and onion to the pot and cook until vegetables are just tender. Stir in the chicken broth and bring to a boil. Add the diced potatoes and cooked chicken to the pot and simmer until the potatoes are tender, about 10 minutes.
• In a medium bowl, whisk together the flour and half and half until smooth. Gradually stir the flour mixture into the soup, stirring constantly until soup thickens. Stir in the corn and .
• Simmer for an additional 10-15 minutes. Remove from heat and stir in cheese and reserved bacon. Season with salt and pepper, to taste. Garnish with fresh chopped parsley, and additional cheese and bacon, if desired.

CHEDDAR CORN CHOWDER WITH OPTIONAL BACON

Steps:

• In a large pot over medium heat, warm the olive oil and butter until butter has melted. Add the onions and saute until translucent, about 10 minutes.
• Add the flour, salt, pepper and turmeric. Stir constantly for three minutes.
• Add the vegetable broth and stir well. Add the potatoes. Over medium heat, bring to a boil, then reduce to low. Simmer for 15 minutes.
• Add the corn and cook for about five more minute until the corn is heated through and the consistency of the soup has thickened slightly.
• Transfer half of the soup (about five cups) to a large bowl and let cool. Puree in a blender or using an immersion blender. Add puree back to the soup pot and return to a simmer.
• Stir in the half-and-half and the cheese, then cook for about five more minutes.
• Season to taste with additional salt and pepper.
• Ladle into bowls and top with bacon pieces, if using, and other optional toppings.

CHEDDAR CORN CHOWDER

Steps:

• In a large saucepan, saute onion and red pepper in butter until tender. Stir in flour until blended; gradually add broth. Bring to a boil; cook and stir for 1 minute or until thickened. , Add the potatoes, corn, mustard, paprika, salt, pepper flakes and pepper; return to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender., Add milk; cook and stir until soup comes to a boil. Remove from the heat; stir in cheese until melted. Sprinkle with green onions.

CORN AND CHEDDAR CHOWDER

Steps:

• In a large saucepan over medium high heat, melt the butter and stir in the onion, potato, bay leaf, cumin, and sage. Saute about 5 minutes, until the onion is tender. Mix in the flour, coating the onion and potato. Pour in the chicken stock and milk. Bring to a boil, whisking constantly until smooth. Reduce heat, and simmer 30 minutes, stirring frequently, until the potato is tender.
• Mix the corn, parsley, chives, and wine into the saucepan, and cook about 5 minutes, until heated through. Remove the bay leaf, and stir in the Cheddar cheese until melted and blended. Season with salt and pepper.

CHEDDAR & CORN CHOWDER WITH BACON SOUP

Steps:

• Cook the bacon in a soup pot over medium-high heat until it is crisp and brown.
• Drain away about half of the fat in the pot then stir in the onions and celery. Sauté for a few minutes until the vegetables soften.
• Add the milk and cream and heat through.
• Sprinkle in the cornmeal and stir well until the soup thickens slightly, about ten minutes.
• Add the cheddar cheese and stir through until melted.
• Add the corn and continue cooking just long enough to heat it through. Taste then season as needed with salt and pepper.
• Stir in the parsley just before serving.