CHEDDAR CORN CHOWDER

Contributed by Tamalin Christen

• 1 T. good olive oil
• 1 T. butter
• 1 c. chopped yellow onion
• 2 T. flour
• Salt and pepper
• 4 c. chicken stock
• 2 c. potatoes, diced
• 5 c. corn kernels, fresh (5-6 ears) or frozen
• 1 cup half and half
• 1/4 pound grated cheddar cheese
• Crispy bacon for garnish, if desired

In a large stockpot, heat the oil and butter and add the onions. Cook until onions are translucent, about 8 minutes. Stir in the flour, salt, pepper, and cook for about 3 minutes. Stir in the chicken. Stir in the chicken stock and add potatoes, bring to a boil. 

Reduce heat and simmer for 15 minutes until the potatoes are tender. If using fresh corn, cut the kernels off the cobs and blanch for 3 minutes in boiling salted water. Drain. If using frozen corn, skip this step. Add the corn to the soup and add the half and half and cheese. 

Cook for 5 more minutes until the cheese is melted. Season with salt and pepper and serve hot.