Cheddar corn chowder from The Barefoot Contessa Cookbook (page 74) by Ina Garten

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Notes about this recipe

  • sfcarole on January 27, 2023

    I thought this soup was bland and I ended up sautéing two stalks of celery, a jalapeño and some garlic to add to the completed soup. This improved it quite a bit, but it still needed something. To give it a little more dimension I added about a half cup of buttermilk (reheating slowly). There also seems to be way too much stock for a chowder. I would recommend 8 cups of stock instead of 12. You can always add more stock at the end to suit your taste. Made as it is, it filled two quart containers.

  • averythingcooks on October 21, 2020

    This was a delicious part of a soup and sandwich dinner. I used mostly fresh corn topped up with some frozen and I did not blanch it before adding to the simmering pot. I also added some chopped roasted red peppers and a handful of diced ham for some extra flavour & a pop of colour but note that it was really good before I did that. It is worth noting that I made 1/3 of the recipe and after 2 big dinner bowls, I still have a lot of soup!

  • mharriman on February 16, 2020

    My husband and I enjoyed this soup. Like Anya_sf, I made half a recipe. I did make changes: I didn’t put the olive oil in the pot until after the bacon was cooked, and then put in 2T. I omitted the butter since this recipe already has an abundance of fat ingredients. I used store bought unsalted chicken stock, frozen corn, and Yukon potatoes. I only used 6 oz of white sharp cheddar cheese. Even with those changes, this was a fairly rich soup that was hearty and filling. We liked that the cooking time created just cooked-enough potato pieces and cooked - but firm - corn. Served with homemade buttermilk biscuits and a lettuce and tomato salad.

  • anya_sf on January 09, 2020

    I made 1/2 recipe using 1 Tbsp olive oil, 1 Tbsp butter, which was plenty with the bacon fat. I used red potatoes and frozen corn. The soup was very good.

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