Well, after a fantastically wonderful couple of weeks off, we head back to school tomorrow. I spent most of today doing school prep, which I enjoyed a whole lot more than I thought I would. There’s something pretty comforting about rhythm and routine.
One of the rhythms I really love is my habit of cooking a big pot of soup for Sunday night dinner. We feel so fortified and nourished as we get ready for a busy week. And then there are always leftovers to pack in lunches!
Tonight I made the Barefoot Contessa’s Corn Cheddar Chowder, at the request of my daughter. If you’re looking for a light soup, this isn’t it, but it is ridiculously delicious! Given that it’s posted on Food Network, I figured it was safe to post it here.
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
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.
Read more at: http://www.foodnetwork.com/recipes/ina-garten/cheddar-corn-chowder-recipe/index.html?oc=linkback