Page 37 - UMass2018_CookBook

Cheddar
Corn Chowder
Conway Family, Manchester-by-the-Sea, MA
“My children always pick their favorite dinner to be made for their birthday; this has been Maddie’s favorite for as long as I can remember. I always serve the crumbled bacon and a little bit of cooked lobster on the side for those that want to add a bit of indulgence!” — Theresa Conway
Preparation
1. Heat the oil in a large stockpot over medium-high heat. Add the bacon and cook until crisp, about 5 minutes. Using a slotted spoon, transfer the bacon to a paper towel-lined plate to drain.
2. Lower the heat to medium and add the onions and butter. Cook until the onions are translucent, about 10 minutes. Stir in the flour, salt, pepper and turmeric and cook for 3 minutes.
3. Add the chicken stock and potatoes and bring to a boil over medium-high heat. Lower the heat to medium and simmer, uncovered, until the potatoes are tender, about 15 minutes. Add the corn to the soup. (If using fresh corn, cut the kernels off the cobs and blanch the kernels for 3 minutes in boiling salted water before draining and adding to soup).
4. Add the half-and-half and cheddar. Cook, stirring occasionally, until the cheese melts, about 5 minutes. Season to taste with addi- tional salt and pepper. Serve hot, garnished with bacon.
Ingredients
Serves 10-12
1⁄4 cup extra-virgin olive oil 6 ounces bacon, chopped
6 cups chopped yellow onions (from about
4 large onions)
4 tablespoons unsalted butter
2 cups all-purpose flour
2 teaspoons kosher salt, plus more, to taste
1 teaspoon ground black pepper, plus more, to taste
2 teaspoons ground turmeric 12 cups chicken stock
6 cups (2 pounds) medium-sized white boiling potatoes, unpeeled
3 pounds frozen corn (or 10 ears fresh corn)
2 cups half-and-half
8 ounces sharp white cheddar cheese, grated
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