With the abundance of Ontario corn out there right now, I decided to make Ina Garten's Cheddar Corn Chowder. I didn't have some of the ingredients she called for, and I didn't want to make quite as much, so I improvised and made my own version. It is pretty darn tasty, I must say. YUM. I love hearty soups.
Oh, yeah, I sometimes wear my old chemistry lab goggles from university to chop up onions. Sometimes they do the trick (like today), but sometimes I just wind up chopping onions with tears running under my goggles. Ah well. I'm super cool.
My version of Ina Garten's Cheddar Corn Soup
5 pieces of bacon
1 tbsp olive oil
2 yellow onions and 5 green onions, chopped (she called for 4 cups of yellow onions, but I only had 2)
4 celery stalks, cubed
1 tsbp butter
1/2 cup of flour
1 tsp kosher salt
1 tsp black pepper
1/2 tsp turmeric
1/4 tsp cayenne
approximately 8 cups of vegetable stock
2 cups of cubed small red potatoes, unpeeled
2-3 cups (or more) of fresh corn kernels, cut off a uncooked ear of corn (about 4-5 ears)
1 cup of half and half cream (or 1/2 a cup of milk, 1/2 a cup of whipping cream)
some grated cheddar cheese (let's say 1 1/2 cups)
In a large stock pot over med-high heat, cook the bacon and olive oil until bacon is crisp. Set bacon aside, and add celery and onions. Cook on med until onions are clear, about 10 minutes.
Stir in flour, salt, pepper, turmeric, cayenne, and cook for 3 minutes, stirring. Whisk in vegetable stock then add potatoes. Bring to a boil and then reduce heat and simmer for about 15 minutes, or until potatoes are tender. Add the corn, cream, and most of the cheese and cook for 5 more minutes. Serve and garnish with remaining bacon (broken into bits) and some leaves of basil. EAT! And look forward to leftovers.