I make no apologies. I love watching Barefoot Contessa on Saturday mornings.  As a matter of fact, I record every episode.  Ina Garten is one of my favorites, so when looking for a cold, winter chowder, I knew right where to go.  I am sharing her recipe for everyone to enjoy. Don’t be afraid to add to it.  I added a little rotisserie chicken and it was DELISH.  It’s all about living simply these days.  So, here’s a great, simple recipe for the weekend.  Stay warm, everyone!  Spring is just around the corner.

 

Ina’s Cheddar Corn Chowder

 

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 (You can use gluten-free; it works just fine)

2 1/2 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

½ pound sharp white cheddar cheese, grated

Directions

  1. 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.
  2. 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.