Cheddar Corn Chowder

 This is a great soup to make when you're stuck inside and looking for a big bowl of comfort. Turmeric has been said to ward off feelings of depression. In these uncertain times, I'll take all the help I can get. I typically have most of the ingredients I need for this recipe in my pantry. If I'm lucky, I took the time during the summer to stash some farm fresh corn in my freezer  If not, frozen corn from the market works well too. The bacon can be omitted for a vegetarian version. You can also use a non dairy milk in place of the cream for a dairy free option. But if you're a omnivore, by all means, go for the bacon and the dairy. It adds nice layers of richness, flavor and texture.

Another great thing about this soup is that it freezes well. I often place single serving sized portions in resealable bags in my freezer for a day when I need a quick meal. If you're feeling ambitious, whip up a batch of fluffy corn muffins to eat along side of this sunny, satisfying soup.

As always, I assemble all my ingredients before cooking.

Try to resist nibbling on the bacon. You'll need it for the soup!

I find a rough chop for the potatoes and onions gives the soup a nice bite.

Cheddar Corn Chowder

Ingredients:

8 ounces bacon, chopped

3 large onions, coarsely chopped

2 tbl olive oil or butter 

1/2c flour

2 tsp salt

1/4tsp cayenne pepper

1 tsp turmeric

8c chicken broth

3 medium potatoes, coarsely chopped 

6c corn kernels (fresh or frozen)

1c whole milk*

1c heavy cream*

8 ounces cheddar cheese (shredded)

Directions:

1. In a stockpot over medium heat, brown bacon until crisp. Remove with a slotted spoon and reserve.

2. Place onions in the pot and sauté until soft, adding the olive oil if needed.

3. Add the flour, salt, pepper and turmeric. Cook for a few minutes until fragrant.

4. Add the chicken broth and potatoes. Turn up the heat and bring to a boil. Lower the heat and simmer for about 20 minutes or until the potatoes are tender.

5. Add the corn, milk, cream and cheddar. Stir and cook for a few more minutes until cheese is melted.

6. Taste and adjust seasonings.

7. Serve with more cheese or some fresh basil leaves.