Cheddar Corn Chowder

Lynn demonstrates how to make a delicious Cheddar Corn Chowder from the Barefoot Contessa.  This can be made with fresh corn or frozen corn, depending on the season.  Great for lunch or dinner and a true comfort food.  Serves 10-12.  I demonstrated half of this recipe, but will list the ingredients for the whole recipe below.


  • 8 ounces, bacon, chopped
  • ¼ cup olive oil
  • 6 cups chopped yellow onions, (about 4 large onions)
  • 4 Tablespoons unsalted butter
  • ½ cup all- purpose flour
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • ½ teaspoon ground turmeric
  • 12 cups chicken stock or broth
  • 6 cups medium-diced white boiling potatoes, unpeeled, (about 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

In a large stockpot on 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 or broth 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 cobs and blanch the kernels 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 cheese.  Cook for 5 more minutes, until the cheese is melted.  Season to taste with salt and pepper.  Serve hot with a garnish of the reserved bacon and more shredded cheddar, if desired.

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Lynn's Recipes: July 2013

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