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About Me

Phoenix, Arizona, United States
The most important thing in my life is my family. I love my dear husband and 4 wonderful children (ages 11 through 18). I am a stay-at-home mom (my dream job!). Some of my favorite things to do include cooking (and eating!), photography, reading, piano, flute, watching my favorite TV shows, swimming, traveling, and most recently...using the rip stick with my kids. I would love to attend culinary school someday & fit my love of photography in with that somehow. My dream vacation is Italy - something I was recently blessed to experience! I'd love to return and see more of that beautiful and DELICIOUS country! My days are usually full of running kids to and from activities - scouts, sports, music and church. Sometimes I have to remind myself to breathe, but I absolutely LOVE my crazy life and the people I am lucky enough to share it with!

Sunday, February 7, 2010

cheddar corn chowder (from Ina Garten's 'The Barefoot Contessa Cookbook')


This hearty soup tastes more like stew. Fresh corn is sweetest in August and September; but since I love this soup all winter, I've been known to cheat and use frozen com. The flavor is not exactly the same, but it is still a great lunch. This is one of the most popular soups we make in the store.

12 OUNCES bacon, chopped
1/4 CUP good olive oil
6 CUPS chopped yellow onions (4 large onions)
4 TABLESPOONS unsalted butter
1/2 cUP all-purpose 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 on 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 cobs and blanch the kernels 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.

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