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