Cheesy Corn Chowder

Name: Cheesy Corn Chowder
Yield: 4 servings
Ingredients: 1 6 bacon slices, finely chopped; 1 1 large sweet onion, finely chopped; 1 3 large carrots, cut into 1/4-inch dice; 1 3 celery ribs, cut into 1/4-inch dice; 1 1 red bell pepper, cut into 1/4-inch dice; 1 3/4 pound Yukon gold potatoes, peeled and cut into 1/4-inch dice; 1 3/4 pound sweet potato, peeled and cut into 1/4-inch dice; 1 4 cups reduced-sodium chicken broth; 1 4 cups water; 1 3 cups fresh corn kernels (cut from about 4 ears) or 1 1/2 pounds (24 ounces) frozen corn kernels (not thawed); 1 2 cups heavy cream; 1 8 ounces extra-sharp Cheddar, coarsely grated (3 cups); 1 1 1/2 teaspoons salt; 1 1 teaspoon black pepper; 1 1/2 cup finely chopped fresh basil or parsley; 1 Finely chopped fresh chives or scallions (optional); 1 Paprika (optional)

From the kitchen of Carly

Bacon fat softens a medley of vegetables, then Yukon golds and sweet potatoes turn tender in broth. Fresh corn and cream make it rich, melted cheese binds it all together, and crispy bacon pieces finish the bowl with smoke and salt.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

16 bacon slices, finely chopped
11 large sweet onion, finely chopped
13 large carrots, cut into 1/4-inch dice
13 celery ribs, cut into 1/4-inch dice
11 red bell pepper, cut into 1/4-inch dice
13/4 pound Yukon gold potatoes, peeled and cut into 1/4-inch dice
13/4 pound sweet potato, peeled and cut into 1/4-inch dice
14 cups reduced-sodium chicken broth
14 cups water
13 cups fresh corn kernels (cut from about 4 ears) or 1 1/2 pounds (24 ounces) frozen corn kernels (not thawed)
12 cups heavy cream
18 ounces extra-sharp Cheddar, coarsely grated (3 cups)
11 1/2 teaspoons salt
11 teaspoon black pepper
11/2 cup finely chopped fresh basil or parsley
1Finely chopped fresh chives or scallions (optional)
1Paprika (optional)

Instructions

Cook bacon in a 6- to 8-quart heavy pot over medium heat, stirring frequently, until crisp, about 5 minutes. Transfer with a slotted spoon to a small bowl.
Pour off all but 2 tablespoons bacon fat. Add onion, carrots, celery, and bell pepper to pot and cook, stirring, until onion is softened, 10 to 12 minutes.
Add Yukon gold and sweet potatoes, broth, and water, and simmer, covered, until potatoes are just tender, about 15 minutes. Add corn and cream and simmer, uncovered, 10 minutes.
Remove pot from heat, then stir in cheese until melted. Season soup with salt and pepper and stir in bacon and basil. Garnish with fresh chives, scallions, or paprika (if desired).