Corn chowder was a perfect choice for this week’s Barefoot Bloggers recipe. The air is just started to get chilly here, and we are primed for soups and chilis alike. I’ve never made a chowder before, so this was a first for me. I read some comments from the others barefoot bloggers and decided to cut down the recipe quite a bit. I also took notes from Debby and added Old Bay seasoning (yum!). I also decided to cut way down on the fat, because, well…that’s what I do!
The chowder turned out really good – hearty and it hit the spot on a cold day. I’ve listed my version below, but click the name to link to Ina’s version.
- 2 Tablespoons good olive oil
- 1 1/2 cups chopped yellow onions (1 large onion)
- 1/4 cup flour (I used whole wheat)
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/8 teaspoon ground turmeric
- 1/2 teaspoon Old Bay seasoning
- 3 cups chicken stock
- 3 cups medium-diced white boiling potatoes, unpeeled (1 pounds)
- 5 cups corn kernels, fresh (5 ears) or frozen (1.5 pounds)
- 1/2 cup 2% milk
- 2 ounces sharp white cheddar cheese, grated
In a large stockpot over medium-high heat, heat the olive oil. Reduce the heat to medium, add the onions and cook for 10 minutes, until the onions are translucent.
Stir in the flour, salt, pepper, old bay 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 (it took a lot longer for me, I just let them simmer). 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 milk and cheddar. Cook for 5 more minutes, until the cheese is melted. Season, to taste, with salt and pepper.