Today is Barefoot Blogger day.
I bet you thought that I had given up on them.
Last month was all cake, and while I heart me some cake, I also do TWD and I just don’t need that much sweet in the house.
The best part of the pig is bacon.
I know…ribs are fabulous. Ham is what we eat at Easter. Pork loin is tender and succulent, but Internet bacon is the most flavorful, the most versatile, and the most favorite part of the pig.
You can wrap bacon around a fillet minion.
You can wrap bacon around chicken.
Bacon cheese burgers.
Bacon on meat loaf.
Bacon on pizza.
Chocolate covered bacon.
Bacon, bacon, bacon!
If I see a recipe and the first ingredient begins with bacon, it stops me right in my tracks.
This recipe of Cheddar C0rn Chowder that Jill of My Next Life chose for today’s Barefoot Bloggers begins just that way.
8 ounces of bacon.
Way to go Ina. Drag me in…hook…line and sinker with those 4 little words.
I tweaked this recipe in several ways.
1. I do not like thin soup, and this soup calls for 12 cups of chicken stock so I halved the amount of liquid.
2. I also just added about 1 cup of straight cream.
3. I knew I had frozen corn. I always have frozen corn. When I looked in my freezer there was no corn, so I had to use canned.
4. Aldi doesn’t carry sharp white cheddar cheese, so I used regular cheddar cheese.
5. I didn’t add the tumeric because I didn’t think it would be good in it.
Oh…Internet….this soup is perfect for a cool winter day.
Cheddar Corn Chowder
- 8 ounces bacon, chopped
- 1/4 cup good olive oil
- 6 cups chopped yellow onions (4 large onions)
- 4 tablespoons (1/2 stick) unsalted butter
- 1/2 cup flour
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 1/2 teaspoon ground turmeric
- 12 cups chicken stock
- 6 cups medium-diced white boiling potatoes, unpeeled (2 pounds)
- 10 cups corn kernels, fresh (10 ears) or frozen (3 pounds)
- 2 cups half-and-half
- 8 ounces sharp white 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 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. 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. I also added all the bacon back into the soup at this point. Season, to taste, with salt and pepper. Serve hot with a garnish of bacon.
Make it, your mouth will be happy with you for days.