Cheddar Corn Chowder

The recipe on Food Network is for double this amount. I printed out the recipe online and decided to half it. I remembered to half everything until I got to the spices... and accidentally added double the amount of salt, pepper and turmeric for the recipe! Needless to say, the soup was very salty, but still good :)

Cheddar Corn Chowder

by Ina Garten

4 ounces bacon, chopped
1/8 cup good olive oil
1 large chopped yellow onion
2 tablespoons unsalted butter
1/4 cup flour
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground turmeric
6 cups chicken stock or 3 cans (14-16 oz size)
3 cups medium-diced white boiling potatoes, unpeeled (1 pound)
5 cups corn kernels, fresh (5 ears) or frozen (1 1/2 pounds) or 3 15 oz cans
1 cup half-and-half
1/4 pound sharp white cheddar cheese, grated

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.

Creamy Corn Chowder

I've been looking for that perfect Corn Chowder recipe that everyone wants more of and can't wait to eat it when the weather gets cold. This one comes close, but I think I'm going to keep looking.

Creamy Corn Chowder
by Our Best Bites

2 TBSP butter
1/4 cup all-purpose flour
1 cup water
2 1/2 cup milk (any kinds is fine)
2 regular-sized chicken bouillon cubes, 1 Knorr chicken bouillon cube, or 2 tsp. chicken base
1/2 lb bacon (optional)
1 small-medium onion, minced
2 red potatoes, diced into small cubes
2-3 cloves garlic, minced
1 can corn, drained or about 1 1/2 cups frozen fresh corn
Salt and pepper to taste
A few dashes of hot sauce (like Tabasco or Cholula)(I left this out)

Fry bacon until crisp. In the meantime, melt butter over low heat in a soup pot. When melted, add flour to make a roux and whisk until it comes together in a little ball. Add water and whisk until completely combined and there are no lumps. Add milk and chicken base or bouillon and bring to a simmer. Add potatoes, onions, and garlic, and simmer (but don't boil!), stirring very frequently, for about 20 minutes or until potatoes are tender. Add crumbled bacon and corn and heat through. Add a few drops of hot sauce and then salt to taste. Start with about 1/4 tsp, give it a few minutes, and then add more if you need it.

Ladle into bowls and sprinkle with extra bacon and/or cheese if you want.

Corn Chowder

Here is a very easy recipe for Corn Chowder.

Corn Chowder

2 (11 oz) cans Mexican style corn, drained

1 (10 3/4 oz) can cream of potato soup, undiluted

1 1/3 cups milk

1 TBSP butter or margarine

1/2 tsp pepper

4 slices bacon

2 green onions, sliced

Combine first 5 ingredients in a large saucepan. Cook over medium heat until thoroughly heated, stirring occasionally.

Meanwhile, place bacon on a microwave-safe rack in a making dish. Cover with paper towels. Microwave at high 4 minutes or until crisp. Drain bacon, and crumble. Sprinkle bacon and green onions over soup. Fast and easy!