Soups and Sauces - Cheesy Corn Chowder




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Sledouxx
03-14-2010, 02:06 PM
You just need: :D

1/4 cup good olive oil
1/2 cup of vegetable shortening
6 cups chopped yellow onions (4 large onions)
4 tablespoons (1/2 stick) unsalted butter
1/2 cup flour
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1/2 teaspoon ground turmeric
12 cups chicken stock
6 cups medium-diced white boiling potatoes, unpeeled (2 pounds)
10 cups corn kernels (If frozen, 3lbs)
2 cups half-and-half
1/2 pound sharp white cheddar cheese, grated

Then this is how you do it:

Over medium-high heat in a large soup pot, add the onions, vegetable shortening, butter, and olive oil and cook for 10 minutes, until the onions are translucent.

Stir in the flour, salt, pepper, and turmeric and cook for 3 minutes. Add the chicken stock and potatoes. Bring to a boil, and simmer for 15 minutes, uncovered, until the potatoes are tender. If using fresh corn, cut the kernels off the cob and drench them for 3 minutes in boiling salted water. Drain. (If using frozen corn then just add it to mixture.) Add the corn to the soup, then add the half-and-half and cheddar. Cook for 5 minutes, or until cheese is melted.