Golden Corn Chowder

I love soup.  Like, really, really a lot. 

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.

I have to wonder about the mental well-being of anyone who loves winter. 

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.

People from all over the world have asked for this recipe.  Actually no.  But they would if they knew how good it is.

And now it's on the internet.  I guess it's true that you can find anything on the internet.  Thanks to Al Gore.

I make it all fall long with fresh corn.  And all winter long with frozen corn.  Works beautifully both ways.

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 add in some chopped onions.

We're going to let these onions cook in the butter until they get super soft and sweet.  This will probably take about 15 minutes over medium heat.  Stir them a lot so they don't brown.

And then stir in some flour.

It will look kind of pasty, but that's exactly right.  Just cook it for a minute to cook out the flour taste.  The flour will give our soup the perfectly thick consistency.

Congratulations!  You just made a roux.

Now add the seasonings.  Salt, pepper and turmeric.  I love turmeric.  I don't know why.  I guesss because it's a gold color.

And I do love gold.

Now it's time to add the chicken stock.  Store brand stocks are just as good as name-brand.  The brand really doesn't matter, as long as it says stock instead of broth. 

And if you have homemade chicken stock in your freezer, pass Go and collect $200.

Turn your heat up to medium-high and use a whisk and stir in the chicken stock into the onions and flour.  It will take a while for it to all incorporate, but keep stirring.  Once it comes to a boil, it is as thick as it will get. 

And now it's time to add the potatoes!

Ths is the second reason that this soup is called Golden Corn Chowder.  Because these are Yukon Gold Potatoes.  And if you caught the first reason - gold-colored turmeric - well, then you get a gold star for paying attention.  And the third reason is the corn. 

It's a gold trifecta.

Bring the potatoes to a boil.  While that is happening, you can work on the corn.  Shuck it and cut it off the cob into a big bowl.  And make sure you run the back of your knife down the cob after you cut off the kernels - this gets out all of the corn milk stuff and makes the soup creamy.

Once the potatoes have boiled for ten minutes, it's time to add the corn.  Return it to a boil and simmer for another ten minutes.

And while it's boiling, grate up a pound of white cheddar. 

Yesterday I promised you a recipe with a pound of cheese on it.  And I try to always make good on my promises.

I could sing a whole song about how much I love white cheddar.  And I'm not even musical.

Now it's ready! 

Oh, wait.  I almost forgot the half-and-half. 

And the hits just keep on coming.  (Name that movie.  Hint: Tom Cruise in the 90s.)

Oh, and throw in half of the cheddar that you grated up a minute ago.

And stir it up.

Now dive in and eat your way out.

Or you can ladel it into a bowl and top with more cheddar.

You won't believe how good this stuff is.

Corn Chowder

Inspired by Ina Garten

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.