Saturday, November 30, 2013

Corn & Cheese Chowder

A good pot and wooden spoon (made by my little brother!) always result in some amazing kitchen inspiration.
This Corn & Cheese Chowder is amazing. It's very flavorful and delicious. Topping it with bacon and gorgonzola adds depth, richness, and a hint of saltiness. I combined it with a Roast Poblano & Cheddar grilled cheese on sourdough. In my mind I thought roasted peppers and corn are always paired together. Dipping the grilled cheese into the chowder brought it to a whole other level. I'll be adding this to the soup rotation but maybe only for special occasions as it is very rich and not so healthy.
 It was also an excellent reason to use my soup and sandwich plates!
Corn & Cheese Chowder
(Pinterest find! from
2 tablespoons olive oil
4 tablespoons unsalted butter
1 onion, finely diced
2 garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon fresh cracked pepper
4 tablespoon flour
3 cups chicken stock
4 cups frozen sweet corn
4 ounces sharp aged cheddar cheese, grated
1 cup half and half
1/4 teaspoon freshly grated nutmeg
4 slices cooked bacon, crumbled
2 ounces gorgonzola cheese, crumbled
1. Heat a large pot over medium-low heat and add the olive oil and butter. Once melted, add in the onions, garlic, salt and pepper, stirring to coat. Cook for 5 to 6 minutes until the onions softened. 
2. Increase the heat to medium and add in the flour, whisking constantly for 1 to 2 minutes until it is evenly dispersed to create a roux. Cook the roux until it is fragrant and begins to turn golden in color.
3. Pour in the chicken stock, whisking constantly. Add in the corn. Increase the heat to medium-high and stir until the liquid thickens a bit. Bring the soup to a boil and cover, then reduce it to a simmer and let it cook for 10 minutes. 
4. Remove the lid and stir in the half and half and the cheddar. Stir continuously until the cheese melts. Add in the nutmeg and taste the soup. Season it additionally with salt and pepper if desired.
5. Serve immediately with crumbled bacon and gorgonzola on top.

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