Valene’s Corn Chowder
4 oz. bacon
3 c. yellow onions, chopped
2 T butter
1/4 c. flour
1/2 tsp. pepper
1 tsp. salt
1/4 tsp. turmeric
3 c. white potatoes, unpeeled and diced
6 c. chicken broth
5 c. fresh corn or 1.5 lbs. frozen
1 c. half and half
1/4 lb. sharp white cheddar cheese.
Cook bacon. Remove the bacon and add onions and butter to fat (now I know why it tastes soo good. I usually only use a tablespoon or so of the fat and get rid of the excess). Cook 10 minutes. Stir in flour, salt, pepper, turmeric and cook 3 minutes. Add broth and potatoes, boil, then simmer about 15 minutes or until potatoes are tender. Add corn, chopped up bacon, half and half and cheese, cook 5 minutes. Note: if using fresh corn, blanch it for a couple of minutes before adding it to the soup.
And remember, like most soups… it’s always better the second day.