Cheddar Corn Chowder With Bacon Soup Food

CHEDDAR & CORN CHOWDER WITH BACON SOUP

Steps:

• Cook the bacon in a soup pot over medium-high heat until it is crisp and brown.
• Drain away about half of the fat in the pot then stir in the onions and celery. Sauté for a few minutes until the vegetables soften.
• Add the milk and cream and heat through.
• Sprinkle in the cornmeal and stir well until the soup thickens slightly, about ten minutes.
• Add the cheddar cheese and stir through until melted.
• Add the corn and continue cooking just long enough to heat it through. Taste then season as needed with salt and pepper.
• Stir in the parsley just before serving.

CHEDDAR CORN CHOWDER

Steps:

• 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.

CORN AND CHEDDAR CHOWDER

Steps:

• Cook bacon in a 3-quart heavy saucepan over moderate heat, stirring, until crisp and transfer with a slotted spoon to paper towels to drain.
• Add onion and butter to fat in pan and cook, stirring, until onion is softened.
• Add cumin and cook, stirring, 1 minute.
• Add flour and cook, stirring, 1 minute.
• Whisk in broth and bring to a boil, whisking occasionally.
• Add potato and simmer, covered, stirring occasionally, until just tender, 8 minutes.
• Stir in cream and corn and return to a simmer.
• Add Cheddar, stirring just until cheese is melted (do not let boil), and season generously with salt & pepper.
• Serve topped with bacon.
• Serves 4.

CORN CHOWDER WITH BACON

Steps:

• In a large saucepan, cook bacon over medium heat until crisp. Remove to paper towels; drain, reserving 1 teaspoon drippings. , In the drippings, saute the onion, celery and green pepper until tender. Add the potatoes, broth, salt, thyme and pepper. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until potatoes are tender., Combine flour and cream until smooth; stir into pan. Add corn. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in bacon.

CHEDDAR CORN CHOWDER

Steps:

• Cook the bacon in the olive oil, pour the grease into a stock pot and set the bacon aside.
• Over medium heat, add onions and butter to the bacon grease.
• Cook 10 min or until onions are translucent.
• While onions are cooking, add 6 bouillon cubes to 6 cups water and bring to a boil until cubes dissolve.
• Stir in flour, salt, pepper, and turmeric.
• Cook 3 minutes.
• Add the chicken stock and potatoes to the onions, simmer uncovered 15 minutes or until potatoes are tender.
• *If using fresh corn, cut off kernels and blanch for 3 min in boiling salted water. (If using frozen, skip this step)
• Add corn, half-and-half, and cheddar.
• Cook until cheese is melted.
• Season to taste with salt and pepper and serve with bacon.

BEST CORN CHOWDER WITH BACON

Steps:

• Put bacon and onion into a pot and saute together until onion is clear and limp.
• Add next 6 ingredients.
• Bring to a boil.
• Cover and simmer until potato is cooked.

CHEDDAR CORN CHOWDER

Steps:

• 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.

CORN POTATO AND CHEDDAR CHEESE CHOWDER

Steps:

• Cook the bacon in a heavy 3-4 quart saucepan over medium heat until crisp; transfer to paper towels using a slotted spoon when cool enough to handle, crumble into small pieces; set aside.
• Melt butter and sauté onion and cumin until softened (about 4 minutes adding in the garlic the last 2 minutes).
• Add in the flour and whisk for 1 minute.
• Add/whisk in the broth; bring to a boil, whisking occasionally.
• Add in the cubed potatoes and simmer, covered for about 6-8 minutes (until JUST tender).
• Stir in the whipping cream and corn, season with cayenne and salt; return to a simmer until the corn is heated through (about 2 minutes).
• Add in 1/2-pound grated cheddar, stirring just until the cheese has melted (do not let boil).
• Ladle into bowls, top with about 1/4 cup grated cheddar and then crumbled bacon.

CHEESY CORN CHOWDER

Steps:

• Melt butter. Add onion, potato, bay leaf, cumin and sage. Cook stirring for about 5 minutes.
• Blend in flour and then whisk in stock and cream. Bring to a boil and reduce heat and simmer 30 minutes, stirring often.
• Add corn, parsley, onions, nutmeg, and wine. Simmer for another 5 minutes until heated through. Remove bay leaf. Stir in cheese and heat until melted (DO NOT BOIL). Garnish with bacon bits.