This is the first installment of my new Soup category of recipes. I have lots of soup recipes that I make all winter long. Soup is the redeeming factor of winter. Well, along with Christmas.
But this soup is special, because it's actually a fall soup instead of strictly a winter soup. Simply because it calls for corn and does it get any better than fresh corn? I think not.
This stuff is addictive. It's sweet from the onions melted in butter and the corn; it's thick and more chowder-y than soup-y; it's cheesy (need I say more?) and it has bacon on top, people.
There's a lot of chopping to be done for this pot so let's get going.
Start with some butter in a pan:
And then stir in some flour.
Or you can ladel it into a bowl and top with more cheddar.
4 T butter
2 large yellow onions, chopped
1/2 cup flour
3/4 tsp turmeric
2 tsp salt
1 tsp pepper
2 cups large-diced Yukon Gold potatoes (this is a little less than a pound)
6 cups chicken stock
12 ears fresh corn, shucked and cut off the cob (or 2 1-lb. bags of frozen white shoepeg corn)
16 oz white cheddar cheese, shredded and divided
1 1/4 c half-and-half
On medium heat, add the butter to the pot and then add the chopped onions. Cook about 15 minutes or until very tender. Add flour, turmeric, salt and pepper and stir until combined. Cook 2 minutes. Add the chicken stock and stir until it is incorporated with the flour and onions. Bring it to a boil and then add the potatoes. Simmer for 10 minutes. Add the corn and return to a boil. Simmer another 10 minutes. Check the corn and potatoes and make sure they are done. Remove from the heat. Add 8 oz of the cheese and the half-and-half. Stir until the cheese is melted. Ladel into bowls and sprinkle more cheese on top.