My friend BW’s husband made this soup, and she was kind enough to share with me last week. Of course I demanded the recipe, and my reaction to this soup remains the same: “Hot DAMN that’s some good chowder!” So enjoy!
Time: 45-60 minutes
Yields: 4-6 servings
8 oz bacon, chopped (roughly 2/3 of a package)
2 tbsp olive oil
1 red or yellow onion, chopped
2 tbsp butter or margarine (optional – use if there is not a lot of oil/bacon grease)
1/4 cup flour
1 tsp salt
1/2 tsp black pepper
1/4 tsp tumeric
6 cups chicken stock
3 cups diced potatoes, roughly 5 medium-large potatoes, unpeeled
3-4 cups frozen corn kernals
1 cup half-and-half cream
1 cup sharp cheddar cheese, shredded
Cook bacon in the olive oil on medium-high heat until crispy in a large dutch oven soup pot. (I recommend using a lid or splatter screen.) Remove from pot with slotted spoon, leaving remaining oil and bacon grease in pot. Set aside on paper towel.
Add onions and butter (optional) to pot and saute over medium heat until onions are soft and fragrant. Add flour, salt, pepper, and tumeric – saute 3 more minutes over medium heat.
Add chicken stock and potatoes. Bring to a boil, then reduce heat and simmer, covered, for 15 minutes (or until potatoes are soft).
Add corn, cream, and cheese – simmer for another 5 minutes until cheese is melted and soup is heated through.
Season with salt and pepper to taste. Add garnish of cooked bacon when serving (do not keep the bacon in the soup when storing).