Cheddar Corn Chowder

Today was Soup Day at work. During the fall and winter we make groups and take turns preparing soup for the department. Today was filled with a tasty lunch. We had beef stew, minestrone, cheddar corn chowder, salads, and brownies. The department has such fabulous cooks. It is great to work where everybody loves to cook and everybody loves to eat!

I made the cheddar corn chowder because it is the first recipe of the month for Barefoot Bloggers. Jill of My Next Life selected the recipe for us and I was so happy! I have paged through The Barefoot Contessa Cookbook on numerous occasions and I always stop at this recipe. Why I never made it, I don't know.....but, today I did!

I was not disappointed! This soup was delicious and received rave reviews from the team!

Cheddar Corn Chowder

Serves: 10-12 (This can easily serve 18-20)

8 oz bacon, chopped
1/4 cup olive oil
6 cups chopped yellow onion (4 large onions)
4 Tbsp butter
1/2 cup flour
2 tsp kosher salt
1 tsp freshly ground black pepper
1/2 tsp ground tumeric
12 cups chicken stock
6 cups medium-diced white boiling potatoes, unpeeled (abt. 2 lbs.)
10 cups corn kernels, fresh (10 ears) or frozen (3 lbs.)
2 cups half and half
8 oz sharp white cheddar cheese, grated

In a large stockpot over medium-high hear, cook the bacon and olive oil until the bacon is crisp, about 5 minutes.

Remove the bacon with a slotted spoon and reserve. Reduce the heat to medium, add the onions and butter to the fat, and cook for 10 minutes, until the onions are translucent.

Stir in the flour, salt, pepper, and tumeric 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. 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 half and half and cheddar.

Cook for 5 more minutes, until the cheese is melted. Season, to taste, with salt and pepper. Serve hot with a garnish of bacon.


Ina Garten states that this was one of the most popular soups made in the store. I can see why this hearty soup was so popular! Try it, you won't be disappointed.


  1. I really liked it! And your pictures are very nice :)

  2. oh my gosh, i love a good chowder.
    I will try this one too !!!

  3. I agree. This soup was a winner. Yours turned out pretty much like mine-- except I didn't use white cheddar. How I wish I had some in the freezer.

  4. This looks perfect for today--it's cold and damp here. Cheddar cheese is not available here (WHAAAA???), but we have lots of other kinds of cheese. I think I'll see if this will work with Cantal or maybe a brie??? Do you think it would be good with a blue cheese?

  5. Kate, I can tell how good this soup is just by looking at the ingredients and your photos!! My goodness, all the savoury goodness packed into a bowl. One is not enough! Ahhh ... I can almost smell it :)

  6. Your chowder looks great. I've been to two other blogs featuring Ina's chowder. Maybe that's telling me I should make this over the weekend.

  7. We loved it too! Love the blue bowl--added a nice color contrast to the soup!

  8. Soup sounds so good especially with the bacon added!

    The Soup Day at work must be so much fun. One thing I miss about working at home is the little get togethers with co-workers. But I also love working in my PJs so you can't have everything! :)

  9. Just about everything Ina makes is a hit with my family...nice to hear a report on the corn chowder which I have not made and I will soon as we get some cooler weather in Florida!

  10. I've looked at this recipe many times but haven't tried it. You've inspired me to do so. We can always count on Ina's recipes. I wish I could come to one of your department lunches. I love a potluck.

  11. I was in her store years ago, but never bought that soup! Everything was so expensive for me, I don't even remember what I bought...
    That looks delicious, and I can add it to my 50 lbs of potatoes post!
    Thanks, Kate

  12. Soup day! I should start that! I have just started initiating a monthly pot luck lunch but maybe one of them will be a soup day!

  13. Kate, I am inclined to think that a blue cheese might overpower. The white cheddar was subtle. I wonder if a gruyere would work.

  14. That's such a neat idea that you have at work! This soup was really great.


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