Recipes Discovered – Recipes

Read my review of this recipe.

Ingredients:

• 8 slices bacon, chopped
• 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 or milk
• 8 ounces sharp white cheddar cheese, grated

Directions:

In a large stockpot over medium-high heat, cook the bacon 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.

Serves 12.

Nutrition:

Substitutions:

I only used 1 tablespoon of the bacon grease. After cooking the potatoes, I used an immersion blender to puree the soup (Seth likes creamy coup), and then added the corn. I didn’t use quite all the milk. Since the recipe makes so much soup, I sprinkled cheese on top of each bowl of soup instead of melting it in the pot so the soup could easily be reheated.

Recipe courtesy of Ina Garten.