Zippy Corn and Cheddar Chowder


This recipe is somewhat similar to a corn cheddar recipe by a famous cook who here shall remain nameless, however I have given it my own twist and frankly,  if I do say so myself,  like it better.   This recipe was really the result of a necessary fridge cleaning , I had some bbq’d ears of corn left over from a few days ago, some boiled potatoes also left over from a previous meal, a box of chicken stock with only about 1/2 cup missing and so, not having the heart to throw all this in the bin, I was pretty sure I could turn it into something tasty for our dinner tonight.  So this is how it played out.

Zippy Corn and Cheddar Chowder   serves 4

4 strips of bacon cut into 1/2 inch pieces

1 tbsp of olive oil

2 tbsp bacon

1 yellow onion chopped

1/4 cup of  flour

1/2 tsp of salt

1/4 tsp pepper

1/2 tsp turmeric

2 cups of diced boiled potatoes

3 1/2 cups of chicken stock

4 ears of barbequed corn, kernels cut from cob, toss the cobs

1 cup of grated cheddar cheese

1/2 cup of half and half

1 tbsp of Franks Red Hot Sauce

Saute bacon in olive oil on med. heat  until crisp, remove from pan, add butter and onions to pan and saute until onions are tender but not browned, add flour, salt, pepper and turmeric, cook for a minute or two and gradually add in stock stirring to keep a smooth consistency.  Add cooked potatoes and barbequed corn, bring to a boil, keep stirring to avoid lumps.  Reduce heat to med. low and add half and half and cheddar.  Allow the cheese to melt and then add hot sauce.  Serve with a nice chunk of bread and a garnish of bacon bits.

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