Barefoot Bloggers ? Cheddar Corn Chowder

This is my first post for the Barefoot Bloggers.  The Barefoot Bloggers are a group of blogging cooks and bakers who test Ina Garten?s (The Barefoot Contessa) recipes as a group and blog about them twice a month.  My blogger buddy, Cassie, is a member of this group and told me it was a lot of fun.  I love Ina Garten and have most of her cookbooks, so I figured this would be a good way for me to try her delicious recipes.  The recipe for this week was chosen by Jill of My Next Life.  She picked Ina’s Cheddar Corn Chowder.  It was delicious!  I prepared it over the weekend when we were having cool, fall-like weather, so it was a perfect time for it.  This recipe makes A LOT of soup, so you might want to consider halving the recipe if you aren?t feeding many people or don?t want a lot of leftovers.  Please visit the Barefoot Bloggers site to see everyone?s creations.

Ina?s Cheddar Corn Chowder (Courtesy of Ina and Food Network)

Ingredients

8 ounces bacon, chopped (I used a full pound of bacon.  Why not? he he he)
1/4 c good olive oil (I omitted this since I used more bacon)
6 c chopped yellow onions (4 large onions)
4 T (1/2 stick) unsalted butter
1/2 c flour
2 t kosher salt
1 t freshly ground black pepper
1/2 t ground turmeric
12 c chicken stock
6 c medium-diced white boiling potatoes, unpeeled (2 pounds)
10 c corn kernels, fresh (10 ears) or frozen (3 pounds)
2 c half-and-half
8 ounces sharp white cheddar cheese, grated

Directions

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. Season, to taste, with salt and pepper. Serve hot with a garnish of bacon.