Food on the Hill: Cheesy Corn Chowder

This Week’s Recipe: Cheesy Corn Chowder
Photo by Sue York/
8 slices of bacon, fried until crisp, then crumbled (save fat)
1 cup of chopped onions
6 ears of fresh corn
1 cup of cream
16 to 20 oz of good chicken stock
4 tablespoons of butter
4 tablespoons of flour
¼ teaspoon of turmeric
2 small cans of potatoes, cubed
6 oz. smoked white cheddar cheese, grated
Salt and pepper
Boil the corncobs in water for 3 minutes.  Cool under running water and set the corn aside. Fry the bacon in a fry pan and when crisp, set the pieces of a paper towel to cool and crumble. In the bacon fat, fry the onions until they start to show some color.
Photo by Sue York/
With a slotted spoon take the onions out of the bacon grease and set them aside. Take one of the corncobs and place it in a shallow dish. Hold the corn the fat side down, and with a knife start at the skinny end and cut the corn off. You do not have to make a deep cut for this; you will go back later and get the rest. Cut all round the corn, then turn the knife so the dull part of the blade is the corn and scrape the pulp off the cob.
Photo by Sue York/
Place all of the corn from that husk in a holding dish and repeat with the rest. This is a messy step, but it really makes the chowder delicious! Dispose of the bacon grease. In the same pan melt the butter and add the flour and cook for 1 minute. Add the turmeric and whisk well. Add about a cup of the chicken broth and whisk well to get rid of the lumps. Add the rest of the broth and whisk as you add.
Photo by Sue York/
Add all of the rest of the ingredients. Warm enough to melt the cheese, but don’t boil. Salt and pepper to taste.
Cheesy Corn Chowder
Photo by Sue York/