this is a great dinner for a damp and stormy evening. i modified this recipe from ina garten's recipe where she adds a lot of cheddar cheese....i don't like cheese in my chowder so i made some changes and reduced the amounts because ina's would feed a crowd. this batch would feed four hungry people. it is hearty and delicious.
1/8 cup good olive oil
2 large yellow onions chopped
1/4 stick of butter
1/4 cup flour
1 teaspoon kosher salt
1/2 teaspoon of black pepper
1/8 teaspoon of turmeric
4 cups chicken stock
2 cups of diced white potatoes
2 bags frozen corn (i use trader joe's white corn)
1 cup half and half (add more if you want it creamier)
handfull of fresh parsley chopped
recipe continues after the jump
in a large dutch oven fry the chopped bacon in the olive oil until the bacon is crisp. remove all of the bacon with a slotted spoon and set aside on paper towel to drain. reduce the heat to medium, add onions and butter to the pan (don't drain out the bacon fat) and cook for 10 minutes, until the onions are translucent.
sir in the flour, salt, pepper, turmeric (don't worry if you don't have turmeric....tastes fine without it...) and cook for 3 minutes. Add the chicken stock, potatoes, bring to a boil and simmer uncovered 15 minutes until the potatoes are tender. add the corn then add the half and half...add more stock if you need more liquid. cook for 5 minutes. season with salt and pepper serve up in bowls top with bacon and parsley. i love this dinner.