Ina Garten Cheddar Corn Chowder

Ina Garten cheddar corn chowder turns smoky bacon, sweet corn and sharp white Cheddar into a thick, creamy soup in about an hour. It's an easy hearty soup recipe for late summer lunches, cozy Sunday dinners or cold winter nights, and it's made in one big stockpot.

Cook the flour with the onions and spices for the full 3 minutes before any stock goes in. Skip it and the chowder tastes raw and pasty instead of rich and thick.

Ina Garten says this hearty soup eats more like a stew, and it's one of the most popular soups at her store. Fresh corn is sweetest in late summer, but she happily uses frozen corn to make it all winter long.

Source: The Barefoot Contessa Cookbook (1999)

Ina Garten Cheddar Corn Chowder

0.0 from 0 votes

Course: SoupCuisine: AmericanDifficulty: Easy

Servings

10

servings

Prep time

20

minutes

Cooking time

40

minutes

Calories

520

kcal

Bacon fat, onions and a little flour build a thick base that holds tender potatoes and plenty of corn. Cheddar melts in at the end, so every spoonful comes out creamy, savory and a bit smoky.

Ingredients

• 8 ounces bacon, chopped
  

• 1/4 cup good olive oil
  

• 6 cups chopped yellow onions (4 large onions)
  

• 4 tablespoons unsalted butter
  

• 1/2 cup all-purpose 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
  

• 1/2 pound sharp white Cheddar cheese, grated
  

Directions

• Crisp the bacon: Cook 8 ounces chopped bacon with 1/4 cup olive oil in a large stockpot over medium-high heat for about 5 minutes. Once it's crisp, lift it out with a slotted spoon and save it for the garnish.
• Cook the onions: Reduce the heat to medium and add 6 cups chopped yellow onions and 4 tablespoons butter to the fat. Cook for 10 minutes, until the onions turn translucent.
• Add flour and spices: Stir in 1/2 cup flour, 2 teaspoons kosher salt, 1 teaspoon black pepper and 1/2 teaspoon turmeric. Cook for 3 minutes, so the flour loses its raw taste.
• Simmer the potatoes: Add 12 cups chicken stock and 6 cups diced unpeeled potatoes, then bring everything to a boil. Simmer uncovered for 15 minutes, until the potatoes are tender.
• Prepare the corn: If you're using fresh corn, cut the kernels off the cobs and blanch them in boiling salted water for 3 minutes. Drain well, and skip this step entirely if you're using frozen corn.
• Add corn and cheese: Stir in 10 cups corn kernels, 2 cups half-and-half and 1/2 pound grated sharp white Cheddar. Cook for 5 more minutes until the cheese melts, then season to taste with salt and pepper.
• Serve with bacon: Ladle the chowder into bowls while it's hot. Then scatter the crisp bacon over the top.

Tools for this recipe

• Lodge 6-quart enameled Dutch oven, OXO 4-sided box grater, OXO stainless slotted spoon, Diamond Crystal kosher salt, 3 lb. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use frozen corn instead of fresh?

Yes, and you can skip the blanching step completely. Fresh corn tastes sweeter in late summer, but frozen works well for a cozy winter bowl, even if the flavor is a little different.

Do I need to peel the potatoes?

No, leave the skins on. Unpeeled potatoes save you time and give the chowder an earthy flavor that suits the sweet corn and sharp Cheddar.

How do I store and reheat leftover chowder?

Keep it in an airtight container in the fridge for a few days. Reheat it gently on the stovetop over low heat, since high heat can make the cheese and half-and-half separate.

Can I make this chowder ahead of time?

You can cook it through the potato step a day ahead and keep it in the fridge. Then reheat it, stir in the corn, half-and-half and Cheddar, and finish it fresh so the cheese stays smooth.

What's the most common mistake with this soup?

Boiling it hard after the cheese goes in is the usual problem, because it can turn grainy. Keep the heat gentle and stir until the cheese just melts, then taste and adjust the salt.