Cheddar Corn Chowder

Background: This yummy cheddar corn chowder is a hearty soup that is a great “comfort food” meal. At work in the fall and winter, we used to bring in a lunch to share with the rest of our team once every 2 weeks. We always looked forward to when it was Kelly’s turn to share as she always brought in her Cheddar Corn Chowder at the request of us all. I was amazed at how easy and fast this chowder was to make. No simmering on the stove for hours, even though it tasted as though it had.

• 8 ounces bacon, sliced into 1/2″ bits
• 1/4 cup Olive Oil
• 6 cups chopped yellow onions (4 large onions)
• 1/2 stick unsalted butter
• 1/2 cup flour
• 2 teaspoons Morton Kosher Salt
• 1 teaspoon freshly ground black pepper
• 1/2 teaspoon ground turmeric
• 12 cups Swanson Chicken Stock (96 oz)
• 6 cups diced white potatoes (2#)
• 10 cups frozen sweet corn (80 oz)
• 2 cups half & half
• 8 ounces Tillamook Sharp White Cheddar Cheese

1. In large pot, cook bacon and olive oil until bacon is crisp over med-high heat
2. Remove bacon.
3. Reduce heat, add onions & butter; cook until translucent
4. Stir in flour, salt & pepper, turmeric.
5. Cook for 3 minutes.
6. Add chicken stock & potatoes and bring to boil; Cook for 15 minutes until potatoes are tender.
7. Add corn to soup. Stir and allow frozen corn to thaw.
8. Add Half & Half and Cheddar Cheese.
9. Cook an additional 5 minutes. Season to taste.
10. Garnish with bacon.

Serve with a hearty home-made bread and Ashlee’s Campfire Old Fashion and your mouth will be in heaven!