Thursday, December 30, 2010

Cheddar Corn Chowder

This was so good!!!

Cheddar Corn Chowder

1/2 pack of bacon, chopped
2 onions, chopped
2 Tbsp unsalted butter
1/4 cup flour
1 tsp salt
1 tsp pepper
8 cups chicken stock
4 medium-large potatoes, diced (unpeeled)
3 cups frozen corn
1 cup half-and-half
2 cups shredded sharp white cheddar cheese

In a large pot, over medium-high heat, cook the bacon pieces until it's crisp.  Remove the bacon with a slotted spoon and reserve.  Reduce the heat to medium, add the onions and the butter to the fat and cook for about 10 minutes or until the onions are translucent.  Stir in the flour, salt, and pepper.  Add the chicken stock and potatoes and bring to a boil.  Simmer, uncovered, until the potatoes are tender.  Add the corn to the soup, then the half-and-half and cheese.  Cook for five more minutes, until the cheese is melted.  Season with additional salt and pepper, to taste.  Serve hot with a garnish of bacon.

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