I don't make enough soups. I always enjoy soup when I make it and it makes a nice meal with just a sandwich or salad so I am not sure why I never think to make it. Saying that - it was nice to see this selection to kick off soup season. In Minnesota it has been very cold this past week - hit 29 F one night and has pretty much stayed rainy and under 50 for a week or more. This is definitely what I would call good soup weather.
I did cut the recipe in half since it looked like it made a lot of soup. I left the Olive Oil out since it seemed like it wasn't needed and it would take the calories down a little bit. The soup was pretty easy to make and only took about an hour to make. It did take a lot of chopping. If I was going to do a full batch I might break out the food processor to chop all the onions.
The chowder was excellent. It was very tasty and satisfying. I think the servings must be at least 12-16 oz since even cut in half it will probably be twelve servings for us. I have seen some comments on it being thin for a chowder but I think it depends on what you are used to since I liked the consistency. If you want it thicker use more flour or less liquid - or check out Debby's blog, A Feast for the Eyes, to see what her secret is.
Thanks to Jill at My Next Life for this selection. She has a great looking recipe for what she calls Stromboli/Calzone/Pizza thingy that looks like it would be great for a party.
Cheddar Corn Chowder(Source: Barefoot Contessa Cookbook, page 74)Makes 10-12 ServingsIngredients
- 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
- 8 ounces sharp white cheddar cheese, gratedDirections
- 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.