Ina’s Corn Chowder

Written by Rocky Mountain Woman on January 3, 2014 – 6:47 am -

corn chowder 3

This will feed your soul this winter…

Ingredient List: I cut this in half and still had enough soup for me and a friend for two meals…

8 oz bacon, chopped
1/4 olive oil
6 cups yellow onions
4 T butter
1/2 c flour
2 t Kosher salt
1 t pepper from the mill
1/2 t ground tumeric
12 cups chicken stock
6 c medium dice white potatoes, skin left on
10 cups corn kernels
2 c half n half
1/2 lb sharp white cheddar cheese- grated

chop bacon

corn chowder

and onions

corn chowder 1

In large stock pot over medium high heat, cook the bacon and olive oil until the bacon is crisp – about five minutes

Remove the bacon with a slotted spoon and reserve. Reduce the heat to medium, add onions and butter and cook until onions are translucent, about 10 minutes.

Stir in the flour, salt, pepper and tumeric and let cook for about 3 minutes – stir often

corn chowder 2

add chicken broth and potatoes, bring to a boil and simmer for about 15 minutes or until the potatoes get soft

If using fresh corn, blanch the corn for 3 minutes in boiling salted water and cut kernels from corn. If using frozen corn, just add it to the pot!

Add half and half and cheddar and let heat for about five minutes or until cheddar melts.

I had mine with a nice crisp glass of Chardonnay and a piece of French bread…

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I am joining Ina Fridays this morning – to see what everyone else is bringing to the table, please click on the links below:

Dinner Table

Moveable Feasts

My Catholic Kitchen

There and Back Again

Bizzy Bakes

Spice Roots

Simple Nourished Living

Lady8Home

Just A Girl

Peggy Yarnell

Mireya

Mary

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Posted in She Cooks | 11 Comments »

11 Comments to “Ina’s Corn Chowder”

  1. Mary O'Brien Says:

    I love corn chowder and so does hubby. This sounds rich and filling. Can’t wait to try it!

  2. Alyce Morgan Says:

    This soup looks luscious. Maybe tomorrow! I once worked — for many years, actually — for the National Trust for Historic Preservation. One of several jobs I had with the NT was at Woodlawn Plantation in Mount Vernon, Virginia, where I ran the book shop. At Woodlawn was a top-shelf housekeeper named Grace Herson, who also had the job of cooking for VIP guests. Grace made a to-die-for soup very much like this one. She was well-known all over town for it. If I looked, I think I could still find the recipe. OH! And I adore the Chard pairing; it’s perfect for my taste. Great minds drink alike. Happy New Year, RMW!!

  3. Mama Zen Says:

    Yum!

  4. Lea Ann (Cooking On The Ranch) Says:

    Love Ina recipes. I really like the turmeric in this to give it that great color.

  5. Ansh Says:

    Love the turmeric in the chowder. and You are right!! this does feed the soul.

  6. Cathy Says:

    Sounds so hearty on a cold day like today!!! Have a good day!

  7. Pondside Says:

    Do you have any left over? If so, I will be RIGHT over!

  8. Lorraine @ Not Quite Nigella Says:

    Ooh I do adore a creamy soup! :D This looks divine RMW!

  9. Barbara Says:

    It’s one of Ina’s best soups, I think. (Everyone is soup crazy this week, understandably. Even Florida got the chill, but we’ll recover faster)
    Happy New Year to you too, my dear friend!

  10. Splendid Little Stars Says:

    yum!

  11. Jerry E. Beuterbaugh Says:

    I hope 2014 proves to be a good year for you and yours!

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