Feeling Soupy

Chicago. Is. COLD.

I don’t mean leggings, a cute sweater and Ugg weather…I mean it is leggings under jeans, long sleeves & bulky sweaters, and Hunter boots with the sock insoles type of cold (and don’t forget the heavy gloves, huge scarfs, and beanie accessories). With that type of outfit, it doesn’t feel to not accompany it with a huge bowl of hot soup. One taste of the Corn Chowder soup off of the menu at PourHouse in Old Town, Chicago, I had to make a big ol’ batch for Eric and me to survive a week in the winter. It also happened to be the same week where Eric got his wisdom teeth out so, soup was on the menu, and it was delicious, filling, and the most important part…warm! So whether you are surviving from the cold, or just in the mood for some yummy, hot, soup — this is a good dish to try!

Recipe taken from Ina Garten’s Food Network page:

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) *I used only frozen
2 cups half-and-half
1/2 pound sharp white cheddar cheese, grated

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.) 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 (*I added a dollop of sour cream on top of mine for a creamy/tart mix-in).

It holds really well — stored in the fridge for a week, or you can freeze it, but it really is best warm out of the pot! Enjoy!

photoina-gartens-bb-corn-chowder

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