Cheesy Corn Chowder

Oh, the weather outside is frightful!

- Like a friggin' frozen -9 degrees.  

What's up with that?

Emergency precautions must be taken.

Hot Tub

Good Movie

Cuddling

and

Cheesy Corn Chowder

I love this soup!!

Cheesy Corn Chowder is so flavorful with the sweet corn and savory bacon, delightfully creamy like Broccoli Cheese Soup (I burned out of that one in the 90's), and has just the right amount of texture and color.  Just throw in a big green salad and you're good to go. 

And like most chowdery soups, it tastes even better the next day.  Serve it in mugs and you dim the lights, sit by the fire or watch a great movie at the same time.

With a high of 27 degrees this week, nothing says 'bring it on' like a steaming hot mug of flavorful goodness (and some fuzzy socks).

Cheesy Corn Chowder

1/2 pound bacon
2 large onions, chopped
1/4 cup flour
1/4 cup butter
1/2 t. pepper
1 t. salt
1/4 t. turmeric
1 1/2 lbs. red potatoes, diced with skins left on
6 cups water
3 T chicken base or bouillon
1 1/2 lb. pkg. frozen corn (I used white)
1 1/2 cups half and half
2 cups grated cheddar cheese, plus more for garnish

In a large dutch oven, brown bacon until crisp.  Remove from heat and set aside.  Add butter to pan, along with the bacon fat, and add onions.  Saute until translucent, about 10 minutes. 

Stir in the flour, turmeric, salt, and pepper.  Cook, stirring occasionally for about 4 minutes.  Add hot water and chicken soup base and potatoes.  Simmer gently for about 15 minutes or until potatoes are tender.  Add corn, half and half and cheddar cheese.  Cook gently for another 5 minutes or until cheese is melted.  

Garnish with crumbled cooked bacon and additional cheddar cheese.  
Note:  You could use fresh corn, but here's the deal with that... Even though it would be most delicious, if fresh corn is in season, it's sure won't be cold enough to be making chowder.