This comforting corn chowder recipe is prepared in one pot for quick and easy dinner time prep. Delicious served with a simple green salad and warm crusty rolls.
Why try? This is the soup that draws a crowd in the Food Channel kitchens—it’s that good. We love to have a pot simmering on snowy days.
Foodie Byte: For New England crab and corn chowder; add flaked crab meat and a shake of Old Bay seasoning to prepared corn chowder and serve with oyster crackers. Or add diagonal-sliced smoked sausage and a splash of cayenne pepper sauce for bold and spicy Cajun-style corn chowder.
Copyright 2011. The Food Channel®. All Rights Reserved. For permission to use in a printed cookbook or commercial website, please contact Editor.
- 1/2 pound bacon, cut into pieces (6-8 per slice)
- 1/4 cup regular olive oil
- 6 cups yellow onions, finely chopped
- 4 tablespoons butter
- 1/2 cup all-purpose flour
- 2 teaspoons salt
- 1 teaspoon pepper
- 1/2 tsp turmeric
- 12 cups chicken stock
- 6 cups diced potatoes (skins can stay on)
- 10 cups corn (about 3 pounds of frozen corn)
- 2 cups half-and-half
- 1/2 pound white Cheddar cheese, grated
- 1 In a large stockpot on medium-high heat, cook the bacon until it is crisp. Reserve it to use for topping the finished soup.
- 2 Take the bacon drippings and add the olive oil and heat to medium. Add onions and butter and cook until onions are translucent
- 3 Stir in flour, salt, pepper and turmeric and cook for several minutes.
- 4 Add chicken stock and diced potatoes, bring to a boil, and simmer uncovered for about 15 minutes, or until the potatoes are tender.
- 5 Add the corn, half-and-half and cheese; cook until cheese is melted.
- 6 Garnish with bacon.