Recipe and Photography Courtesy Cabot
CABOT
Cheddar Corn Chowder from Barstow ’ s Longview Farm
INGREDIENTS
4 thick slices bacon , chopped 2 tablespoons Cabot Salted Butter 3 cups chopped onion ¼ cup King Arthur All-Purpose Flour 1 teaspoon table salt ½ teaspoon black pepper ¼ teaspoon ground turmeric 6 cups chicken stock 3 cups diced unpeeled white potato
4 cups fresh corn kernels , or 1 ( 16-oz ) bag frozen corn kernels , thawed
2 cups of Cabot Sharp Cheddar , ( shredded ) plus more for garnish !
Sliced green onions , optional
INSTRUCTIONS
To make 8 servings of cheddar corn chowder , begin by cooking chopped bacon slices in a Dutch oven set over medium-high heat , stirring frequently , for about 6 minutes or until bacon is crisp . Remove bacon with a slotted spoon , drain on paper towels and reserve drippings in Dutch oven .
Melt Cabot Salted Butter in hot drippings . Add chopped onion , stirring occasionally and cooking until tender , about 8 minutes .
Stir in flour , salt , pepper and turmeric and cook , stirring constantly for about 3 minutes .
Stir in chicken stock and diced , unpeeled white potato . Bring to a boil , then cover and reduce heat and simmer until potato is just tender , for about 18 minutes .
Stir in corn , shredded Cabot Sharp Cheddar and half-and-half . Bring to a simmer and cook about 5 minutes or until cheese melts . Be careful not to boil .
Season with salt and pepper and then ladle into soup bowls . Top with bacon , shredded cheddar and , if preferred , sliced green onions .
As a co-operative of 800 farm families , our goal is to make the highest quality and best tasting dairy products you ’ ll find . We ’ d love for you to rate and review this cheddar corn chowder recipe once you ’ ve made it ! CabotCheese . coop
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