Cheddar Corn Chowder

Serves 8 • Inspired by Ina Garten’s Cheddar Corn Chowder, The Barefoot Contessa Cookbook

At My Table

Every time I make this, Brian loves it like he’s tasting it for the first time. It’s easy, it’s perfect for fall, and it tastes even better the second day.

Directions

Cook the bacon in a large heavy pot over medium heat until crisp. Lift it out and set aside, leaving the fat in the pot.

Add the butter, onions and celery. Cook 10 minutes, until soft but not browned.

Stir in the flour, turmeric, thyme and cayenne. Cook 2 minutes, stirring, so the flour loses its raw taste.

Whisk in the stock, add the potatoes, and season with 2 teaspoons salt and 1 teaspoon pepper. Simmer 15 minutes, until the potatoes are just tender.

Add the corn and half-and-half and simmer 5 minutes more. Do not let it boil.

Off the heat, stir in the cheddar a handful at a time until melted. Taste for salt.

Ladle into bowls and top with the bacon and chives.

Kitchen Notes

• To make ahead, stop before the cheese, cool, and refrigerate up to two days. Reheat gently and stir in the cheddar just before serving so it stays silky.

• Frozen corn works year-round. In August, use fresh ears and scrape the cobs into the pot for the milk.

• A skillet of my Jalapeño Cornbread on the side makes it supper.

Craving something from the water? Try my clam chowder.

Make it tonight.

Ingredients

• 6 slices thick-cut bacon, chopped

• 2 tablespoons unsalted butter

• 2 medium yellow onions, diced

• 2 celery stalks, diced

• ⅓ cup all-purpose flour

• ½ teaspoon ground turmeric

• 1 teaspoon fresh thyme leaves

• Pinch of cayenne

• 6 cups chicken stock

• 1½ pounds Yukon Gold potatoes, cut in ½-inch dice

• 6 cups corn kernels (from about 8 ears, or frozen)

• 1½ cups half-and-half

• 8 ounces sharp white cheddar, grated

• Kosher salt and freshly ground black pepper

• Chopped chives, for serving