Barstow’s Longview Farm’s Cheddar-Corn Chowder

Name: Barstow’s Longview Farm’s Cheddar-Corn Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 8
Ingredients: 4 thick slices bacon, chopped; 2 tablespoons Cabot Salted Butter; 3 cups chopped onion; ¼ cup King Arthur All-Purpose Flour; 1 teaspoon table salt; ½ teaspoon black pepper; ¼ teaspoon ground turmeric; 6 cups chicken stock; 3 cups diced unpeeled white potato; 4 cups fresh corn kernels, or 1(16-oz) bag frozen corn kernels, thawed; 2 cups Cabot Vermont Sharp Shredded Cheddar, plus more for garnish; 1 cup half-and-half; Sliced green onions, optional

Servings

8

Prep Time

15 minutes

Cook Time

30 minutes

We’re excited to feature this super comforting cheesy Cheddar Corn Chowder recipe from one of the farm families who own Cabot Creamery Cooperative – Barstow’s Longview Farm in Hadley, Massachusetts. Combining ingredients like corn, white potatoes, bacon, Cabot Vermont Sharp Shredded Cheddar, onions, chicken stock and half-and-half, this is truly a bowl of comfort. We think you’ll agree! If you do, please share the recipe with friends and family on Facebook, Pinterest, Instagram, and Twitter!

To make 8 servings of cheddar corn chowder, begin by cooking chopped bacon slices in a Dutch oven set over medium-high heat, stirring frequently, for about 6 minutes or until bacon is crisp. Remove bacon with a slotted spoon, drain on paper towels and reserve drippings in Dutch oven.

Melt Cabot Salted Butter in hot drippings. Add chopped onion, stirring occasionally and cooking until tender, about 8 minutes.

Stir in flour, salt, pepper and turmeric and cook, stirring constantly for about 3 minutes. Stir in chicken stock and diced, unpeeled white potato. Bring to a boil, then cover and reduce heat and simmer until potato is just tender, for about 18 minutes.

Stir in corn, Cabot Vermont Sharp Shredded Cheddar, and half-and-half. Bring to a simmer and cook about 5 minutes or until cheese melts. Be careful not to boil.

Season with salt and pepper and then ladle into soup bowls. Top with bacon, shredded cheddar and, if preferred, sliced green onions.

Looking for more comfort served in a bowl? You’ll love our Chicken Corn Tortilla Soup! As a cooperative of New England and New York farm families, our goal is to make the highest quality and best tasting dairy products you’ll find. We’d love for you to rate and review this cheddar corn chowder recipe once you’ve made it!

Ingredients

4 thick slices bacon, chopped
2 tablespoons Cabot Salted Butter
3 cups chopped onion
¼ cup King Arthur All-Purpose Flour
1 teaspoon table salt
½ teaspoon black pepper
¼ teaspoon ground turmeric
6 cups chicken stock
3 cups diced unpeeled white potato
4 cups fresh corn kernels, or 1(16-oz) bag frozen corn kernels, thawed
2 cups Cabot Vermont Sharp Shredded Cheddar, plus more for garnish
1 cup half-and-half
Sliced green onions, optional

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Directions

START by cooking chopped bacon slices in a Dutch oven set over medium-high heat, stirring frequently, for about 6 minutes or until bacon is crisp. Remove bacon with a slotted spoon, drain on paper towels and reserve drippings in Dutch oven.
MELT butter in hot drippings. Add chopped onion, stirring occasionally and cooking until tender, about 8 minutes.
STIR in flour, salt, pepper and turmeric and cook, stirring constantly for about 3 minutes. Add chicken stock and diced, unpeeled white potato. Bring to a boil, then cover and reduce heat and simmer until potato is just tender, for about 18 minutes.
ADD corn, shredded cheese, and half-and-half. Simmer on low for about 5 minutes or until cheese melts. Be careful not to boil.
SEASON with salt and pepper and then ladle into soup bowls. Top with bacon, shredded cheddar and, if preferred, sliced green onions.