Thursday, October 8, 2009

Cheddar Corn Chowder and Bagel Eyeballs



It’s Barefoot Bloggers day. Jill, of My Next Life, selected today’s recipe. This recipe was fabulous and really hits the spot on cold and rainy days. It’s hard for my children to manage keeping soup on their spoons all the way to their little mouths so I made some fried Chicken breast strips to go with our soup. I was thinking that the kids could use the chowder as a dip. They ended up eating all their chicken then all their chowder. The thick consistency made it much easier for them to manage. Luckily, this recipe makes enough to feed a small army so we have tons in our freezer. I did make a few changes after reading some of the recipe reviews. I used less stock, no butter, more bacon, mashed the potatoes, added nutmeg and thyme. I would make this again exactly the way I did this time. Enjoy.

Ina’s Recipe Cheddar Corn Chowder
Ingredients
· 8 ounces bacon, chopped
· 1/4 cup good olive oil
· 6 cups chopped yellow onions (4 large onions)
· 4 tablespoons (1/2 stick) unsalted butter
· 1/2 cup flour
· 2 teaspoons kosher salt
· 1 teaspoon freshly ground black pepper
· 1/2 teaspoon ground turmeric
· 12 cups chicken stock
· 6 cups medium-diced white boiling potatoes, unpeeled (2 pounds)
· 10 cups corn kernels, fresh (10 ears) or frozen (3 pounds)
· 2 cups half-and-half
· 8 ounces sharp white cheddar cheese, grated


Directions
In a large stockpot over medium-high heat, cook the bacon and olive oil until the bacon is crisp, about 5 minutes. Remove the bacon with a slotted spoon and reserve. Reduce the heat to medium, add the onions and butter to the fat, and cook for 10 minutes, until the onions are translucent.
Stir in the flour, salt, pepper, and turmeric and cook for 3 minutes. Add the chicken stock and potatoes, bring to a boil, and simmer uncovered for 15 minutes, until the potatoes are tender. If using fresh corn, cut the kernels off the cob and blanch them for 3 minutes in boiling salted water. Drain. (If using frozen corn you can skip this step.) Add the corn to the soup, then add the half-and-half and cheddar. Cook for 5 more minutes, until the cheese is melted. Season, to taste, with salt and pepper. Serve hot with a garnish of bacon.


Bagel Eyes
My family enjoys waking up to these eyes staring at them from their plates.



Ingredents:
  • Bagels
  • Cream Cheese
  • Black Olives
  • Gel or icing pens
Directions:
  • Toast the bagel.
  • Spread the cream cheese on top of the bagel.
  • Place an olive in the bagel hole.
  • Decorate the eye, detail with the gel/icing pens.

19 comments:

Ruby Mountain Beads said...

you're such a cool mom. I'm not even going to show the Bagel eyes to the girls. They will want to give me up and move in with you!

George Gaston said...

First I have to say that Bagel Eyeball would be very scary before my first cup of morning coffee. But definitely a kid pleaser, I’m sure. What a creative mom, you are!

The soup sounds like a real winner; full of a great mix of flavors & textures. I’ll have to give it a try. Thanks…

Shelly W said...

We loved the soup, too. I bet your substitutions made it even better! Love the bagel eyes!

redkathy said...

The chowder sounds awesome. I am waiting for this heat wave to leave us so that I can begin enjoying fall foods! And the eyeball, well I just love it.

Anncoo said...

How innovative! Looks so delicious :)

Me! said...

mmm i bet yours was really smooth and creamy by mashing the pototoes.

Debbie said...

The soup looks good and the bagel eyes are such a great idea...so cute!

Kate said...

Well lookie here at your fancy garnishing ways! That looks fantastic! Me, I'm too slapdash. Yours is very pretty.

Velva said...

I continue to really enjoy these Halloween theme recipes. As always, Ina's soups look delicious. Just love her recipes.
For you, I think those bagel eyeballs are a great way to get young children to eat their breakfast. What a really great idea!

petite nyonya said...

The soup looks simply delicious! I'd love to try it! The bagel eye is really cute ;)

Suzie said...

Glad you enjoyed the soup - we liked it too. I might try it your way next time. I am definitely going to copy the bagel eyes as well.

♥peachkins♥ said...

These are good Halloween breakfasts!

Penny said...

Love the garnishes and am enjoying your Halloween projects.

BMK said...

What a great idea to transform it for Halloween. So clever. I love your idea of having the kids dip the chicken strips in. I'll have to try that with my toddler!

Nancy said...

Ooh this looks delicious~ I love corn chowder, and the bacon is such a perfect addition.

Tonya @ What's On My Plate said...

i loved this recipe too! your modifications sound very interesting.

Chow and Chatter said...

oh love the eyeball spooky!

Claudia said...

The soup is scrumptious - I can taste it from the photo! And the bagels are too cute - I wonder if my 20-year old would be amused by this for breakfast! It is such fun!

Leslie said...

Congrats--you won my giveaway! Please email your mailing address to me at lethallydelicious AT gmail Dot com.

PS - your corn chowder looks SO MUCH better than mine did, but it was tasty.