Recipe and photography by Karen Gerard
Bacon and Cheddar Corn Chowder
- 1 (12 oz.) package bacon, diced
- 1 large yellow onion, peeled and diced
- 3 carrots, peeled and diced
- 2 celery ribs, diced
- 3 cloves garlic, minced
- 5 medium red-skinned potatoes, cubed
- 6 cups chicken stock
- ¼ teaspoon cayenne pepper
- 2 teaspoons ground coriander
- 2 cans (16 oz. each) whole kernel corn, undrained
- 2 cans (16 oz. each) cream-style corn
- 4 cups shredded sharp cheddar cheese*
- 2 cups whole milk
- ¼ teaspoon Worcestershire sauce
- 1 green onion, sliced plus more for garnish
- Salt and pepper to taste
- Cook bacon in a large stockpot over medium high heat until brown and crisp. Using a slotted spoon, transfer the bacon onto a paper towel lined plate. Drain all but 2 tablespoons of bacon grease from the stock pot.
- Heat reserved bacon grease in the same stockpot over medium high heat. Add onion, carrots, and celery and sauté for 5 minutes. Add garlic and sauté for an additional 30 seconds.
- Add the potatoes, chicken stock, cayenne pepper, and coriander. Bring to a boil, then reduce the heat to medium and simmer, covered, for 35 minutes.
- Add whole kernel corn with its juice, creamed corn, cheese, and milk. Simmer for an additional 7 minutes, stirring frequently. Season with Worcestershire.
- Add sliced green onion and cooked bacon. Season with salt and pepper.
* Prepackaged shredded cheese contains anti-caking agents that prevent it from melting to a smooth consistency. To avoid lumps in your chowder, buy cheese in a block and shred your own.