Best Cheddar Corn Chowder Barefoot Contessa Recipes

Cheddar Corn Chowder image

Provided by Ina Garten

Time 1h1m

Yield 10 to 12 servings

Number Of Ingredients 13

8 ounces bacon, chopped
1/4 cup good olive oil
6 cups chopped yellow onions (4 large onions)
4 tablespoons (1/2 stick) unsalted butter
1/2 cup flour
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1/2 teaspoon ground turmeric
12 cups chicken stock
6 cups medium-diced white boiling potatoes, unpeeled (2 pounds)
10 cups corn kernels, fresh (10 ears) or frozen (3 pounds)
2 cups half-and-half
1/2 pound sharp white cheddar cheese, grated

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.

Cheddar Corn Chowder image

Provided by Matt Smith

Categories Chowders

Time 1h30m

Yield 10 serving(s)

Number Of Ingredients 13

16 ounces bacon, chopped
1/4 cup olive oil
6 cups yellow onions, chopped
4 tablespoons butter or 4 tablespoons margarine
1/2 cup flour
2 teaspoons salt
1 teaspoon pepper
1/2 teaspoon ground turmeric
6 cups chicken broth
2 lbs potatoes, chopped
10 ears fresh corn (Or 3 lbs frozen corn)
2 cups half-and-half
1/2 lb cheddar cheese, shredded

Steps:

Cook the bacon in the olive oil, pour the grease into a stock pot and set the bacon aside.
Over medium heat, add onions and butter to the bacon grease.
Cook 10 min or until onions are translucent.
While onions are cooking, add 6 bouillon cubes to 6 cups water and bring to a boil until cubes dissolve.
Stir in flour, salt, pepper, and turmeric.
Cook 3 minutes.
Add the chicken stock and potatoes to the onions, simmer uncovered 15 minutes or until potatoes are tender.
*If using fresh corn, cut off kernels and blanch for 3 min in boiling salted water. (If using frozen, skip this step)
Add corn, half-and-half, and cheddar.
Cook until cheese is melted.
Season to taste with salt and pepper and serve with bacon.

Ina Garten's Cheddar Corn Chowder Recipe - (4.1/5) image

Provided by Foodiewife

Number Of Ingredients 13

4 ounces bacon, chopped
2 tablespoons good olive oil
2 cups chopped yellow onions (1-2 large onions)
1 tablespoon unsalted butter
1/2 cup flour
1/2 to 1 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1/8 teaspoon ground turmeric
4 cups chicken stock
2 cups medium-diced white boiling potatoes, unpeeled (2 pounds)
3 cups corn kernels, fresh (3 ears) or frozen (1 pound)
1/2 cup half-and-half
3 ounces sharp white cheddar cheese, grated

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.

Cheddar Corn Chowder with Optional Bacon image

Provided by Kare for Kitchen Treaty

Time 1h5m

Number Of Ingredients 14

3 tablespoons olive oil
2 tablespoons unsalted butter
3 cups chopped yellow onions (2 large onions)
1/4 cup flour
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground turmeric
6 cups vegetable broth
4 cups medium-diced yukon gold potatoes (about 1 1/2 pounds (I like them unpeeled, but you can peel them if you like))
5 cups corn kernels (fresh (kernels cut from about 5 ears) or frozen)
1 cup half-and-half
10 ounces extra-sharp cheddar cheese (shredded (about 2 1/2 cups))
4 slices bacon (cooked and diced (optional))
Other toppings like additional grated cheddar cheese (sliced scallions or chives, or fresh dill sprigs)

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.