Cheddar Corn Chowder – Rachael Flatt
Head to the tailgate event….pull out some mugs, pour in the soup and top with shredded cheddar, bacon and blue corn tortilla chips!
- 16 ounces bacon, chopped
- ¼ cup olive oil
- 4 cups chopped yellow onions
- 4 tablespoons butter
- 2 teaspoons salt
- 1 teaspoon pepper
- 8 cups chicken stock
- 4 cups medium diced-white boiling potatoes, washed well and left unpeeled
- 8 cups sweet young corn (fresh: cut kernels off cob, and cook for 3 minutes in boiling water; or, frozen: straight out of the bag)
- 1 cup half and half
- ½ pound shredded sharp white cheddar cheese
- Blue corn tortilla chips
1. In a large stockpot on medium high heat, cook the bacon and the olive oil until the bacon is crisp. Remove bacon with slotted spoon to paper towel-lined plate to drain. Set aside. Remove all but 4 tablespoons of the oil in the stockpot.
2. Reduce heat to medium, add onions and butter to the remaining oil in the stockpot, cook for about 10-15 minutes, or until the onions are just beginning to brown.
3. Immediately stir in the flour, salt, and pepper. Cook for 3-4 minutes. Slowly add the chicken stock and potatoes, and bring to a gentle boil. Simmer over low heat for about 15 minutes, until the potatoes are fork tender. Add the cooked fresh corn or frozen corn directly from the bag to the soup. Cook for 5 minutes. If you desire the soup to be alittle thinner, add additional chicken stock at this point, return to a gentle simmer for 5 minutes.
4. Add the half and half. Adjust seasoning with salt and pepper.
5. To carry in a thermos, pre-warm the thermos with very hot water for 5-10 minutes. Pour out the water and add the warm chowder.
6. Pack up remaining goodies: shredded sharp white cheddar cheese, crisp bacon and blue corn tortilla chips.