Warm soup on a cold day…

I think we can all agree that winter needs to go away already.  Thankfully we did not receive the heaps and heaps of snow predicted but it still needs to hurry up and get warm.  Unfortunately, it will still be a little while longer until those temperatures rise so I thought I’d send a wonderfully warm soup recipe to get you through the tail end of winter.

This is a recipe from Ina Garten and is DELICIOUS!!!!  Warning, the recipe makes a huge amount of soup so prepare yourself for leftovers.  You can easily cut the recipe in half and still have leftovers.  I recommend making it all then freezing the extra so you always have an easy, go-to meal when needed.  Or save some for a friend that just had a baby or a neighbor that just moved in.  It has cheese and bacon in it so you really can’t go wrong!

Claire Bunn Photography

Ingredients

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

Directions

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

Here is Ina Garten’s recipe from the Food Network:  http://www.foodnetwork.com/recipes/ina-garten/cheddar-corn-chowder-recipe/index.html

Enjoy and let me know your thoughts if you try it!

 

Hello Friends

My name is Claire and I am a maternity, newborn, and family photographer servicing the Philadelphia Metro Area/Delaware Valley and beyond.

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