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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 10 |
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This makes a great dinner, and reheats very well. My wife and I eat this for several days after we make it and we are still sad when it runs out. Ingredients:
16 ounces bacon, chopped |
1/4 cup olive oil |
6 cups yellow onions, chopped |
4 tablespoons butter or 4 tablespoons margarine |
1/2 cup flour |
2 teaspoons salt |
1 teaspoon pepper |
1/2 teaspoon ground turmeric |
6 cups chicken broth |
2 lbs potatoes, chopped |
10 ears fresh corn (or 3 lbs frozen corn) |
2 cups half-and-half |
1/2 lb cheddar cheese, shredded |
Directions:
1. Cook the bacon in the olive oil, pour the grease into a stock pot and set the bacon aside.
2. Over medium heat, add onions and butter to the bacon grease.
3. Cook 10 min or until onions are translucent.
4. While onions are cooking, add 6 bouillon cubes to 6 cups water and bring to a boil until cubes dissolve.
5. Stir in flour, salt, pepper, and turmeric.
6. Cook 3 minutes.
7. Add the chicken stock and potatoes to the onions, simmer uncovered 15 minutes or until potatoes are tender.
8. *If using fresh corn, cut off kernels and blanch for 3 min in boiling salted water. (If using frozen, skip this step)
9. Add corn, half-and-half, and cheddar.
10. Cook until cheese is melted.
11. Season to taste with salt and pepper and serve with bacon.
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