Corn Chowder with Cheddar Cheese

Corn chowder is not something I grew up on or even have very often, In fact this is only my second time to eat it and my first time to make it myself. This recipe’s adapted from “The Barefoot Contessa Cookbook”, recipe link here.

The star of this recipe is corn, so you’ll want to use the freshest sweetest corn you can find. Cold wet weather is not the only time to have soup, there are a lot of good summertime soups that are light and refreshing on a hot day. With summer right around the corner, now is a good time to rekindle your corn obsession. This soup is creamy and not to overly thick, the bacon gives it a nice little smoky flavor with a little extra crunch and the addition of turmeric gives it a tiny bite with a beautiful yellow color.

I could eat soup almost any day of the year and this one may just have to happen several times this corn season. What about you?

Cutting corn off the cob can make a mess, as your slicing the corn off, the little kernels pop all over the place, almost like popcorn, so to wrangle these little popping corns, I get a big bowl and place a small bowl or ramekin turned upside down in the bottom, using a small paring knife, cut the kernels off, this way most of the corn will end up in the bowl.

Chop bacon while corn is blanching. If you put your bacon in the freezer for about 15 minutes before you chop it, it’ll hold together better and won’t be so soggy and slippery.

Chop your onions and dice potatoes while your bacon is frying.

I dice my potatoes to bite size.

This is the white cheddar cheese. I freeze mine whole in the package when I get it home. It stays good for months and it will crumble very easily after it’s thawed. That way I don’t have to shred it or my fingers. This works best for casseroles or anything where the cheese will be melted.


  1. 4 slices bacon, chopped. I use thick slice bacon.
  2. 2 tablespoons olive oil
  3. 3 cups yellow onion, chopped
  4. 2 tablespoons unsalted butter
  5. 1/4 cup flour
  6. 1 teaspoon salt
  7. 1/2 teaspoon fresh ground black pepper
  8. 1/4 teaspoon ground turmeric
  9. 4 cups chicken stock
  10. 2 cups corn blanching water, if you’re not blanching your corn then use 6 cups chicken stock
  11. 3 medium potatoes peeled and chopped bite size
  12. 4 ears, fresh corn, cut off cob or 1 1/2 lbs frozen corn
  13. 1 cup heavy whipping cream
  14. 1/4 lb. sharp white cheddar cheese, grated or crumbled
  15. 3 Green onions chopped for garnish


In a large stock pot over medium-low heat, add the olive oil and bacon, about 10 minutes then lower the heat and cook 5 more minutes or until the bacon is crispy all over.

Remove the bacon and set aside for the topping. Turn the heat back up to medium, add the butter and onions to the fat, and cook until the onions are translucent.

Stir in the flour, salt, pepper, and turmeric and cook for a few minutes, about 5. Add the chicken stock, corn blanching water, and potatoes, bring to a boil, lower the heat and simmer uncovered for 15 minutes or until potatoes are fork tender.

(If you are using fresh corn, cut the kernels off the cob and blanch for 5 minutes in boiling water. Reserve 2 cups water for later). Skip this step if you are using frozen corn.

Add the corn, heavy cream, and cheddar cheese. Cook over just until the cheese melts.

Season to taste with salt and pepper. Serve with a garnish of the fried bacon pieces and chopped green onions or chives.

Creamy Mushroom Soup

I’ve been on a mushroom kick lately and homemade mushroom soup is one of my favorite, so I thought it was about time to post this creamy mushroom soup recipe, it’s so tasty, velvety, and delightfully filling. Although we’re not having cold wintry days anymore, it has been quite rainy, so this soup keeps me warm on all these rainy days we’ve had lately. It’s a cinch to make, well except for all the chopping of the mushrooms, about half way through you may think your over it, but don’t quite it’s well worth all the chopping, you’ll just have to take my word for it, until you make it, then you’ll know just what I mean.

I’ve never cared for mushroom soup that comes in a can, except for in casseroles years ago and even then it was for holidays only. It’s been quite a few years now that my sister and I stopped using the can stuff for our holiday fare. You can use any combination of mushrooms you like, I like the Portobello for its earthy flavor and meat like texture, it gives the soup body. This recipe has lots of mushrooms, so if you’d like to use less it’ll still be very good with 1 1/2 to 2 cups mushrooms. The green onions and parsley are for garnish.

It’s delicious!


Here’s the recipe.


  • 3 cups mushrooms of choice. I used 1 c. Portobello about “1/2 of a large one”, 1 c. crimini, 1 c. white button.
  • 1 tbsp olive oil
  • 1 tbsp butter
  • 3 bay leaves
  • 3 cloves garlic minced
  • 1 tbsp fresh thyme chopped or 1 tsp dried thyme
  • 2 tsp worcestershire sauce
  • 1 1/2 cup chicken stock
  • 1/2 cup heavy cream or half and half if you prefer
  • 1 1/2 tbsp flour dissolved in 1 1/2 tbsp water to make a slurry
  • ground fresh nutmeg
  • salt and pepper to taste


Clean the mushrooms really well. For the portobello, remove the stem and gill like stuff on the underside and discard, they can be woody and unpleasant, chop the cap into small pieces. For the other mushrooms remove the stems and chop into small pieces, slice the caps.

In a sauce pan, heat the oil and butter over medium heat, add the garlic an sauté just for a minute or so, add the mushrooms and thyme. Cook until most of the moister is gone from the mushrooms and they are soft. Add the chicken stock, bay leaves, and worcestershire sauce, bring to a boil, lower to a simmer. Simmer for about 15 minutes. Add the flour and water mixture stirring constantly until it thickens. Add the heavy cream and bring it to a simmer. Season to taste with salt & pepper and serve.

I like to serve mine with fresh chopped chives or green onions, and parsley.

Note: If you’re doing this for a dinner party, save some of your mushroom cap slices to sauté in a little butter or oil, then place a few on the top of each serving and garnish with fresh chopped chives, green onions, and/or fresh parsley and a good crusty bread, croutons, or in a bread bowl.

Tip: You can use this in your favorite casserole, just add a bit more flour and water slurry to get it to the thickness you need.