I've never even had corn chowder before but this recipe looked so good and seemed easy enought to try. It was perfect for a chilly evening and easy to through together on a time crunch. The original recipe is from Barefoot Contessa, but I used
this recipe, adapted from Barefoot Contessa's recipe, by Proceed with Caution since she cut down on the fat quite a bit.
Cheesy Corn Chowder
2 Tablespoons good olive oil
1 1/2 cups chopped yellow onions (1 large onion)
1/4 cup flour
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
Directions
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.
