Cheddar And Corn Chowder With Bacon Recipes

Steps:

• In a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 1-1/2 teaspoons in pan. Add onion to drippings; cook and stir over medium-high heat until tender., Meanwhile, place potatoes in a large saucepan; add water to cover. Bring to a boil over high heat. Reduce heat to medium; cook, uncovered, 10-15 minutes or until tender. Drain, reserving 1 cup potato water., Add corn, milk, salt, pepper, potatoes and reserved potato water to saucepan; heat through. Stir in bacon and onion.

Steps:

• In a large pot over medium heat, warm the olive oil and butter until butter has melted. Add the onions and saute until translucent, about 10 minutes.
• Add the flour, salt, pepper and turmeric. Stir constantly for three minutes.
• Add the vegetable broth and stir well. Add the potatoes. Over medium heat, bring to a boil, then reduce to low. Simmer for 15 minutes.
• Add the corn and cook for about five more minute until the corn is heated through and the consistency of the soup has thickened slightly.
• Transfer half of the soup (about five cups) to a large bowl and let cool. Puree in a blender or using an immersion blender. Add puree back to the soup pot and return to a simmer.
• Stir in the half-and-half and the cheese, then cook for about five more minutes.
• Season to taste with additional salt and pepper.
• Ladle into bowls and top with bacon pieces, if using, and other optional toppings.

Steps:

• Cook the bacon in a soup pot over medium-high heat until it is crisp and brown.
• Drain away about half of the fat in the pot then stir in the onions and celery. Sauté for a few minutes until the vegetables soften.
• Add the milk and cream and heat through.
• Sprinkle in the cornmeal and stir well until the soup thickens slightly, about ten minutes.
• Add the cheddar cheese and stir through until melted.
• Add the corn and continue cooking just long enough to heat it through. Taste then season as needed with salt and pepper.
• Stir in the parsley just before serving.

Steps:

• In a large saucepan, cook bacon over medium heat until crisp. Remove to paper towels; drain, reserving 1 teaspoon drippings. , In the drippings, saute the onion, celery and green pepper until tender. Add the potatoes, broth, salt, thyme and pepper. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until potatoes are tender., Combine flour and cream until smooth; stir into pan. Add corn. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in bacon.

Steps:

• In a large pot over medium heat, cook and stir the bacon until crisp, about 10 minutes. Drain off grease, leaving about 1 tablespoon in the pot. Break the bacon into pieces in the pot.
• Place the onion in the pot, and cook until transparent, about 5 minutes. Mix in the potatoes, and cook until they begin to turn translucent, about 10 minutes more. Stir in the chicken broth, and season with oregano, salt and pepper. Bring to a boil over high heat, then cover, and simmer over low heat until the potatoes are soft, about 30 minutes. Pour in the cream-style corn and whole kernel corn, and cook for 10 more minutes.
• Stir in the cream, Monterey Jack cheese, and Cheddar cheese over low heat until the soup is hot and the cheeses have melted. Do not boil. Remove from the heat, and serve.