Yum Yum Yum Yum Yum!!!! That is all I can say about this soup!! I saw this recipe the other day on Ezra Pound Cake and flagged it right away. It won extra points with Joel before it was even made because he loves the name of her blog and it won points with me because it is an Ina Garten recipe!
Monday, October 19, 2009 at 8:50PM
Its been getting colder here lately (except this week is supposed to be a heat wave...mid-50s!) and this kind of cool fall weather puts me in a soup kind of mood! I made this soup along with jalepeno-cheddar scones, which is in a separate post. The only change I made to the original recipe is that I did not use the bacon. Not because I didn't want to, but I only had 3 slices left from a recipe yesterday and Joel used them today for lunch accidentally!
3-4 Slices of Bacon (I omitted)
1/8 cup Olive Oil (I also omitted)
3 cups Yellow Onions, chopped (about 2 large onions)
2 tablespoons Unsalted Butter
1/4 cup Flour
1 teaspoon Salt
1/2 teaspoon Black Pepper
1/4 teaspoon Ground Tumeric
6 cups Chicken Stock
3 cups White Potatoes, unpeeled and cubed (I used 3 medium sized potatoes)
5 cups Corn Kernels, fresh-5 ears or frozen-1.5 pounds (I only used a 1 pound frozen bag)
1 cup Half-and-Half
4 ounces Sharp White Cheddar Cheese, grated
In a large stockpot over medium heat, cook the onions and butter for about 10 minutes, until the onions are translucent. Stir in the flour, salt, pepper, and tumeric. Cook for about 3 minutes. Add the chicken stock and potatoes, bring to a boil, and simmer uncovered for about 15 minutes, until the potatoes are tender. *This step took longer for me, almost 30 minutes.
If you are using fresh corn, cut the kernels off the cob and blanch them for 3 minutes in boiling salted water. If you are using frozen corn, skip this step.
Add corn, half-and-half, and cheddar to the soup. Cook for 5 more minutes or until the cheese is melted. Season with salt and pepper.
Serve hot with a garnish of crumbled cooked bacon. Since I did not have any, I garnished my soup with some shredded cheddar and a few sliced scallions.