Corn Chowder

Snow Day! We are snowed in, and can’t really go anywhere. Our streets aren’t plowed, and my door is now almost halfway covered in snow. Stinky loves looking out the window at the snow. I guess  the perfect food for a snow day is soup!

After looking through a few recipes and making sure that I could make the recipe without going to the store, I found one for corn chowder from Ina Garten on I don’t exactly have everything it calls for, but I can make a few alterations.


  • 4 ounces bacon, chopped
  • 1/8 cup good olive oil
  • 3 cups chopped yellow onions
  • 2 tablespoons unsalted butter
  • 1/4 cup flour
  • 1 teaspoons salt
  • 1/2 teaspoon freshly ground black pepper
  • 6 cups chicken stock
  • 3 cups medium-diced white boiling potatoes
  • 5 cups corn kernels, fresh or frozen
  • 1 cup half-and-half
  • 1/4 pound cheddar cheese, grated


In a large stockpot over medium-high heat, 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 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.

This was a perfect addition to the snow day. It was hearty and warm, and even Stinky liked it.


February 2, 2011. Soups.

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