Cheesy Corn Chowder
Corn season is here and besides putting corn up for the freezer, we have been eating a lot of corn. Even though it is summer and hot, this soup is good all year round. I made a double batch so I could freeze it also. But I will warn you, if you make a double batch, you will need a very large pot.
- 8 oz. bacon, chopped
- 3 cups chopped yellow onions
- 4 tablespoons unsalted butter
- 1/4 cup flour
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 6 cups chicken stock
- 1 lb. small white potatoes, unpeeled, diced medium
- 5 cups corn kernels, (you may use fresh or frozen)
- 1 cup half-and-half
- 8 oz. sharp cheddar cheese (I used half white and half yellow)
In a large stockpot on medium-high heat, cook bacon until it is crisp, about 5 minutes. Remove the bacon with a slotted spoon and reserve. Reduce heat to medium, add the butter and onions to the bacon fat, and cook for 10 minutes, until the onions are translucent.
Stir in the flour, salt, and pepper and cook for 3 minutes. Add the chicken stock and potatoes, bring to a boil, and simmer uncovered for 15 minutes, or until potatoes are tender. If using fresh corn, cut the kernels off the cobs and blanch the kernels for 3 minutes in boiling water. Drain. (If using frozen corn, you can skip this step.) Add the corn to the soup, then add the half-and-half, cheddar cheese and the bacon, saving some for garnish, if desired. Cook for 5 more minutes, until the cheese is melted. Season to taste with salt and pepper. Serve hot.
Serves 6 to 8.
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