As schools coast to coast ease back into session, Ina Garten once again can guide us toward fall with her “perfect late-summer lunch when it’s a little chilly outside and the corn is still delicious.” It’s from 1999’sThe Barefoot Contessa Cookbookand is, according to Garten, “easy to make and so satisfying!“The beginner-friendlyCheddar Corn Chowder recipecan be found on her website and has made its way onto our weekend menus. (BTW, it’s remarkably similar to thisCorn Chowder with Baconwe developed and love!)Ina Garten Just Shared a 3-Step Pasta Dinner, and More of Her Favorite Tomato RecipesAny recipe that starts with cooking 8 ounces of bacon, as this one does, can’t be bad. After removing the crispy bacon from the pan, Garten suggests cooking the onions in the bacon fat. Then it’s time to make a paste to thicken the chowder with flour,anti-inflammatory turmeric, salt and pepper. Chicken stock, potatoes and the star of the show—10 cups of blanched fresh corn kernels—join the party. Half-and-half and Cheddar cheese are the final two components, then all that’s left to do is simmer and serve with that crispy bacon crumbled on top. (We’re practically drooling.)15 Corn Side Dishes You’ll Want to Make ForeverWe have plans to make this cozy recipe subbing plainplant-based milkfor the half-and-half. But we’ll be eating it the Garten way, since she says we should “always” eat this soup with half of a grilled cheese sandwich.Was this page helpful?Thanks for your feedback!Tell us why!OtherSubmit
As schools coast to coast ease back into session, Ina Garten once again can guide us toward fall with her “perfect late-summer lunch when it’s a little chilly outside and the corn is still delicious.” It’s from 1999’sThe Barefoot Contessa Cookbookand is, according to Garten, “easy to make and so satisfying!“The beginner-friendlyCheddar Corn Chowder recipecan be found on her website and has made its way onto our weekend menus. (BTW, it’s remarkably similar to thisCorn Chowder with Baconwe developed and love!)Ina Garten Just Shared a 3-Step Pasta Dinner, and More of Her Favorite Tomato RecipesAny recipe that starts with cooking 8 ounces of bacon, as this one does, can’t be bad. After removing the crispy bacon from the pan, Garten suggests cooking the onions in the bacon fat. Then it’s time to make a paste to thicken the chowder with flour,anti-inflammatory turmeric, salt and pepper. Chicken stock, potatoes and the star of the show—10 cups of blanched fresh corn kernels—join the party. Half-and-half and Cheddar cheese are the final two components, then all that’s left to do is simmer and serve with that crispy bacon crumbled on top. (We’re practically drooling.)15 Corn Side Dishes You’ll Want to Make ForeverWe have plans to make this cozy recipe subbing plainplant-based milkfor the half-and-half. But we’ll be eating it the Garten way, since she says we should “always” eat this soup with half of a grilled cheese sandwich.
As schools coast to coast ease back into session, Ina Garten once again can guide us toward fall with her “perfect late-summer lunch when it’s a little chilly outside and the corn is still delicious.” It’s from 1999’sThe Barefoot Contessa Cookbookand is, according to Garten, “easy to make and so satisfying!”
The beginner-friendlyCheddar Corn Chowder recipecan be found on her website and has made its way onto our weekend menus. (BTW, it’s remarkably similar to thisCorn Chowder with Baconwe developed and love!)
Ina Garten Just Shared a 3-Step Pasta Dinner, and More of Her Favorite Tomato Recipes
Any recipe that starts with cooking 8 ounces of bacon, as this one does, can’t be bad. After removing the crispy bacon from the pan, Garten suggests cooking the onions in the bacon fat. Then it’s time to make a paste to thicken the chowder with flour,anti-inflammatory turmeric, salt and pepper. Chicken stock, potatoes and the star of the show—10 cups of blanched fresh corn kernels—join the party. Half-and-half and Cheddar cheese are the final two components, then all that’s left to do is simmer and serve with that crispy bacon crumbled on top. (We’re practically drooling.)
15 Corn Side Dishes You’ll Want to Make Forever
We have plans to make this cozy recipe subbing plainplant-based milkfor the half-and-half. But we’ll be eating it the Garten way, since she says we should “always” eat this soup with half of a grilled cheese sandwich.
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