This was my first Barefoot Bloggers recipe, and I have to admit that I wasn’t too excited about it. Being from New England you would like that I’d love chowder, however growing up working at clam bakes and lobster boils pretty much destroyed all appreciation and awe of things like chowder, steamer clams and the like. However, I wasn’t going to let that stand in the way of my very first recipe, so I just ended up making a few adjustments and I think the result was pretty good.
First, I am always trying to be aware of the fat and calories in what I cook…and in that regard, I’ve tried all kinds of turkey bacon, and there is just nothing that I’ve found that can even come close to a fatty pork bacon, so I’ve given up on that one. Using real bacon, I balanced this recipe by using fat free ½ and ½ instead of the “real” stuff, reduced fat extra sharp cheddar and cutting out the olive oil that the original recipe called for. I just did not see the need for it, with all the bacon and butter. The final product looked great, but was missing something (admittedly, this was probably my own fault since if I’d used all of the fat the recipe calls for I’m sure it would have been richer!), so we dressed it up at the end with some smoked paprika and fresh cilantro for a pop of color, and it was great.
As a note, I only made ¾ of the recipe, and it was STILL enough for my husband and I, and there was even some left over from that!
Cheddar Corn Chowder
Adapted from Ina Garten
Makes 3-4 Servings
2 slices bacon - chopped
1 yellow onion – chopped
1 tablespoon butter
1 tablespoon flour
½ teaspoon salt
¼ teaspoon black pepper
1 pinch turmeric
3 cups chicken stock
1 medium potato – medium diced
½ bag frozen corn kernels (or two ears fresh corn*)
½ cup half and half
3 ounces sharp white cheddar cheese – grated
*Note – if you’re using fresh corn off the cob, you will need to blanch the kernels first in salted boiling water for about 3 minutes.
In a medium stockpot over medium heat cook the bacon until crispy. Remove from pot with a slotted spoon. Add the onions and butter to the pan and cook until onions are translucent, about 5-10 minutes. Stir in the flour, salt, pepper and turmeric and cook for 2-3 minutes and then add the chicken stock and potatoes. Bring to a boil, then reduce to simmer and cook uncovered until potatoes are tender – about 15 minutes. Add the half and half and cheese, and cook 5 more minutes, or until all of the cheese has melted and the cream has thickened the chowder. Season again with salt and pepper, if desired – and serve with the reserved bacon crumbled over the top.
All in all this came out really well for something that I have zero experience making. I’m glad I added the cilantro at the end though, the little pop of color definitely made it look much more appealing to me.
First, I am always trying to be aware of the fat and calories in what I cook…and in that regard, I’ve tried all kinds of turkey bacon, and there is just nothing that I’ve found that can even come close to a fatty pork bacon, so I’ve given up on that one. Using real bacon, I balanced this recipe by using fat free ½ and ½ instead of the “real” stuff, reduced fat extra sharp cheddar and cutting out the olive oil that the original recipe called for. I just did not see the need for it, with all the bacon and butter. The final product looked great, but was missing something (admittedly, this was probably my own fault since if I’d used all of the fat the recipe calls for I’m sure it would have been richer!), so we dressed it up at the end with some smoked paprika and fresh cilantro for a pop of color, and it was great.
As a note, I only made ¾ of the recipe, and it was STILL enough for my husband and I, and there was even some left over from that!
Cheddar Corn Chowder
Adapted from Ina Garten
Makes 3-4 Servings
2 slices bacon - chopped
1 yellow onion – chopped
1 tablespoon butter
1 tablespoon flour
½ teaspoon salt
¼ teaspoon black pepper
1 pinch turmeric
3 cups chicken stock
1 medium potato – medium diced
½ bag frozen corn kernels (or two ears fresh corn*)
½ cup half and half
3 ounces sharp white cheddar cheese – grated
*Note – if you’re using fresh corn off the cob, you will need to blanch the kernels first in salted boiling water for about 3 minutes.
In a medium stockpot over medium heat cook the bacon until crispy. Remove from pot with a slotted spoon. Add the onions and butter to the pan and cook until onions are translucent, about 5-10 minutes. Stir in the flour, salt, pepper and turmeric and cook for 2-3 minutes and then add the chicken stock and potatoes. Bring to a boil, then reduce to simmer and cook uncovered until potatoes are tender – about 15 minutes. Add the half and half and cheese, and cook 5 more minutes, or until all of the cheese has melted and the cream has thickened the chowder. Season again with salt and pepper, if desired – and serve with the reserved bacon crumbled over the top.
All in all this came out really well for something that I have zero experience making. I’m glad I added the cilantro at the end though, the little pop of color definitely made it look much more appealing to me.
