Category: Soups, Stews, Chilis, etc.

  Date Posted: 10/4/2009

  Author: {Unknown}

  Hits: 376

  Comments:

  Prep Time:

  Total Time:

  Serves: makes 10 to 12 servings

8 oz. bacon, chopped
1/4 cup good olive oil
6 cups chopped yellow onions (4 large onions)
4 Tbsp. (1/2 stick) unsalted butter
1/2 cup flour
2 tsp. kosher salt
1 tsp. freshly ground black pepper
1/2 tsp. ground turmeric
12 cups chicken stock
6 cups medium diced white boiling potatoes, peeled (2 lbs.)
10 cups corn kernels, fresh (10 ears) or frozen (3 lbs.)
2 cups half and half
8 oz. sharp white cheddar cheese, grated

1. 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.

2. Reduce the heat to medium, add the onions and butter to the fat, and cook for 10 minutes, until the onions are translucent.

3. 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.

4. 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.)

5. Add the corn to the soup, then add the half and half and cheddar. Cook for 5 more minutes, until the cheese is melted.

6. Season, to taste, with salt and pepper. Serve hot with a garnish of bacon.

» Lion House Chicken and Dumplings
» Beef Stew - Mom's
» Leo’s Corn Chowder
» Potato Soup
» Chicken Soup - Bennett Family
» (Indiana) Chili - Grandma Dale
» Beef Stew - Bennett Family
» Beef-Barley Soup - Bennett Family
» Basic Cream of Vegetable Soup
» Turkey Pot Pie
» Spilt Pea Soup - Bennett Family
» Beef and Lentil Soup - Bennett Family
» Cheddar Corn Chowder
» Chicken Dumplings - Bennett Family
» Gazpacho - Josie Price