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Monday, November 15, 2010


I don't know if you all are like me, but I can always use new recipes.  I love to try new recipes, but I don't have time to look through cookbooks.  I am guessing that a lot of you are in the same boat.  I am also always looking for things that the kids will like.  Sara Wells will eat anything (I mean anything, two nights ago she chowed down on brussel sprouts).  Miller and Ella are a different story.  The first words out of their when they sit down at the table are usually, "I don't like that, I don't want to eat..."  However, Ella is starting to have a change of heart and is actually liking some of the things I am cooking.  Since I am always looking for good family recipes and I thought you might be too, I decided that I would share any recipe that Ella says she really likes.  I have even thought about getting fancy and adding a recipe tab at the top of the blog -- but I am not making any promises.  

I am just going to tell you, there are a lot of blogs out there with beautiful pictures of food and step by step directions.  That is not my attempt.  I will try to take pictures because lets be honest, we all love to see pictures of what we are going to make.  I just want to share what is eaten with joy (by most members of the family) at my house.

Cheddar Corn Chowder

(Just a warning I did not take a picture of the finished product.  I thought about this too late.)  
My good friend Jada gave this recipe to me in seminary and I have been making it every winter since.
The great thing about this recipe is it makes a ton!  So you will have a lot left over to freeze.  I love having this soup in the freezer to pull out for lunch on Sundays or to give to people who are sick.  Everyone always loves it!  I will also warn you it is not the most healthy, but it always hits the spot!

8 oz bacon, chopped
¼ cup olive oil
6 cups chopped yellow onions (4 large onions) I usually don’t use that many, maybe 2 onions
4 tbsp butter
½ cup flour
Salt and Pepper to taste
½ tsp ground turmeric
12 cups chicken stock
6 cups medium diced potatoes unpeeled (2 pounds)
10 cups corn (10 ears fresh or 3 pounds frozen)
2 cups half-n-half
½ lb sharp white cheddar cheese, grated   I usually just use yellow cheddar

Cook bacon until crisp in large stockpot (probably the biggest one you have, see picture below).  Remove bacon and reserve.  Reduce heat, add onions and butter to the fat and cook for about 10 to 15 min or until onions are translucent.  Stir in flour, salt, pepper and turmeric and cook for 3 min.  Add chicken stock and potatoes.  Bring to a boil.  Simmer uncovered for 15 min, until potatoes are tender.  Add corn to soup, then add ½ & ½  and cheddar cheese.  Cook for 5 more min, until cheese is melted.  Season to taste with salt and pepper.  Serve hot with garnish of bacon.  


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