This was my “job” at this month’s cooking club. While a little bit tedious to make- it’s DELISH and makes a TON. Like seriously- a lot. Plenty for multiple meals/leftovers. My kids really liked it too!
If you don’t want lots of leftovers…are are unsure of it’s popularity in your own home- by all means you can 1/2 or 1/3 the recipe.
(Source- The Barefoot Contessa Cookbook, 1999)
An added note- if you don’t have any of Ina Garten’s cookbooks- do yourself a favor and buy them. ALL of them. Seriously- they are that good. I give them a mega A+ rating. In our cooking club we often end up picking an Ina recipe and it rarely ever disappoints! We watch her so often (yes I even Tivo her) that my kids are starting to think of her as some sort of long lost relative. I *heart* Ina
Ingredients
- 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
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. Which is what I did.) 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.
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