Everyone raves about Ina Garten’s soup recipes, so I decided to make her corn and cheddar chowder. But, as I’ve found with many of her recipes, the ingredients are a bit fat and starch heavy, so I used her basic premise to turn this into a lighter–but definitely delicious–version of my own.
Here’s what you need:
2 tablespoons olive oil
something salty and umami: Ina suggested 2 ounces of bacon, chopped. I used a hot dog, chopped. Or, try a veggie hot dog, a handful of mushrooms with some salt, or some chopped up salami. Or you can skip this ingredient.
2 yellow onions, chopped
2 tablespoons butter
1 tablespoon red miso paste (or any other color you have, or a tablespoon of soy sauce)
1/4 cup flour
1 teaspoon salt
freshly ground pepper
1/4 teaspoon turmeric
4 cups chicken stock
1/2 cup miso broth (if you have it, or skip it)
4.5 cups corn kernels from fresh ears of corn (about 4-5 ears)
1 cup milk (I used 2%)
1/4 pound cheese (Ina suggested sharp white cheddar, but I had medium cheddar slices and a chunk of Cambozola, so I threw that in)
Here’s what you do:
1. Add your olive oil and hot dog to a large soup pot over medium high heat. Cook until crisp and flavor released. Remove the hot dog with a slotted spoon and set aside.
2. Add your onions, butter, and miso or soy sauce to the pot over medium heat, and cook for about ten minutes, until the onion is translucent.
3. Meanwhile, boil a pot of salted water. Cook your corn kernels in the water for 3 minutes. Then drain and set aside.
4. To the onion, add the flour, salt, pepper and turmeric, and stir occasionally, cooking for 3 minutes.
5. Add the chicken stock (and miso) to the onions and bring to a boil.
6. Stir in the corn. Then stir in the milk, and the cheese. Turn down the heat and allow to cook for another five minutes, until the cheese has melted.