Labor Day is the unofficial start of fall here on the Eastern Shore. I love this time of year when the summer crowds have gone and there is a cool nip to the air. And the last of the summer produce is still available to be enjoyed. For me it also means a nice warm pot of soup simmering on the stove, ready to be ladled up and enjoyed outside on the deck. Cheddar Corn Chowder is a new favorite. The soup is stocked with lots of corn and potatoes and a hit of tang from the Extra Sharp Cheddar Cheese that gets grated into the soup just before serving is the perfect final touch.
Cheddar Corn Chowder
8 Ounces Bacon, Chopped
¼ cup Olive Oil
6 Cups chopped Yellow Onions
4 Tablespoons unsalted butter
2 teaspoons kosher salt
1 ½ teaspoons ground pepper
½ teaspoon ground turmeric
12 cups chicken stock
6 cups medium diced white boiling potatoes
10 cups fresh corn (10 ears) cut from the cob or frozen
2 cups half and half
½ pound extra sharp white cheddar cheese, grated
In a large pot saute the Bacon in the olive oil until it is crisp (about 7 minutes)/ Remove the bacon from the pot and set aside. Add the onion and the butter to the bacon fat and saute until tender (about 10 minutes). Stir in the salt, pepper and turmeric and cook for one minute.
Add the chicken stock and the potatoes, bring to a boil and simmer uncovered for 15 to 20 minutes until the potatoes are tender. Add the corn to the pot and continue to cook for 5 more minutes. Add the half and half and cheddar cheese to the soup and stir it into the soup until it is melted. Season with salt and pepper to taste.