I try a lot of new recipes, but there are a few that I repeat EVERY season. This is one of them. I make it with fresh corn- but at the end of the season- when it starts to get chilly and we are ready to eat warm soup. This recipe was adapted from The Barefoot Contessa Cookbook by Ina Garten.
Note: I wrote a guest post on SimplyVegetarian777.wordpress.com with a vegetarian version of this delicious soup. The recipe can be found here.
- 8 ounces bacon (about 8 slices)
- 1/4 cup olive oil
- 6 cups chopped yellow or sweet onions (3 to 4 large onions)
- 1/2 cup all purpose flour
- 2 tsp kosher salt
- 1 tsp freshly ground black pepper
- 1/2 tsp ground turmeric
- 8 cups chicken stock
- 1 1/2 to 2 pounds medium-diced boiling potatoes, unpeeled
- 6 -10 cups corn kernels, fresh (from 10 ears)
- 2 cups half-and-half
- 1/2 pound Wisconsin extra sharp white cheddar cheese, grated
- juice of 1 lemon
- In a large stockpot on medium-high heat, cook the bacon 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 olive oil 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.
- Cut the kernels off of the fresh corn and add to the soup. Then add half-and-half and the 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 and/or cheese.