Today is Barefoot Blogger Thursday, and we have a keeper. I promise that if you try this recipe, you will be happy that you did. After an entire month of Ina's cakes, I was very happy that Jill, of My Next Life, chose one of my favorite, all-time soups. I have been making this chowder for years, and it is awesome! It is from Ina's very first cookbook, the original "Barefoot Contessa Cookbook" (a must have for any Barefoot Contessa fan). It is absolutely a perfect dinner on a chilly fall night, and the leftovers make a great lunch. This recipe makes a TON of soup, so unless you are feeding a crowd, I suggest cutting the recipe in half. This soup is simple to make, the leftovers last several days, and, c'mon.... who doesn't like a great bowl of chowder?
Ingredients:
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
8 ounces sharp white cheddar cheese, grated
Directions:
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.
Notes:
I use frozen corn when making this soup, and it comes out just delicious. You can even use canned corn in a pinch.
You can substitute cream for the half and half, for a richer soup, or whole milk, for a slightly thinner soup. You can even use fat free half and half. Another way to make your soup thicker, is to cut back on the amount of chicken stock. Remember, with soup, you can always adjust the liquids to your own personal preferences.
I don't bother to cook the bacon in olive oil. I have made the soup both ways, and there is no difference in the final product.
Latest Comments