You just need:
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.
Cheesy Corn Chowder
