What is there to do with more than 2 feet of snow on the ground? Cook! And nothing is better than a warm bowl of corn and chicken chowder on a cold snowy day. I wholeheartedly trust any of Ina Garten's recipes - and this one is one of the best. I will note that fresh summer corn gives it a much sweeter taste, but in the dead of winter, frozen corn is just fine.
As adapted from The Barefoot Contessa Cookbook by Ina Garten
2 large chicken breasts, bone in
8 ounces bacon, chopped
2-3 tablespoons olive oil
4 large onions, chopped
1/2 stick of unsalted butter
1/2 cup all purpose flower
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1/2 teaspoon ground turmeric
12 cups chicken broth
2 pounds medium white boiling potatoes, unpeeled and diced
10 cups fresh corn (or 3 pounds frozen corn)
2 cups half-and-half
8 ounces sharp white cheddar cheese, grated
Boil chicken breasts in a pot of water until cooked. Remove and let cool, then debone, shred and save until later. Strain and reserve broth.
In a large stockpot on medium-high heat, cook the bacon and olive oil until the bacon is crisp. Remove and reserve. Reduce the heat to medium, add the onions and butter to the bacon drippings in the stockpot and cook about 10 minutes or until the onions are translucent.
Stir in the flour, salt, pepper and turmeric and cook for about 3 minutes. Add the chicken broth and potatoes, bring to a boil, and simmer uncovered for 15-20 minutes until the potatoes are tender. Add the corn* and chicken to the soup, then add the half-and-half and cheddar cheese. Cook for 5 more minutes (do not let boil again) until the cheese is melted. Season to taste with salt and pepper. Serve hot with a garnish of bacon.
I think I'll get another bowl.
*If using fresh corn (about 10 ears), cut kernels off the cobs and blanch for about 3 minutes in boiling, salted water. Of course, this step is not necessary with frozen corn.