The first thing that comes to mind when the temperatures begin to dip is having something hot for dinner. We love cold weather! Next to comfy sweaters, I think a bowl of hot soup is the best part of winter.
Feeding my kids soup can be tricky because they are picky. They pick apart a bowl of soup with extreme precision. I often laugh at all the effort they put into separating each ingredient, so they only spoon up what they like.
However, one soup I know they will eat every bite up is my Cream Corn Chowder. This chowder is creamy and loaded with corn and potatoes. It’s topped with a sprinkle of crisp bacon.
One ingredient I particularly love in this dish is turmeric. It gives this chowder its warm peppery flavor and that beautiful golden-yellow color.
Turmeric is the dried root of the plant Curcuma longa. Turmeric root has a similar appearance and shape as ginger. Turmeric is one of the spices in curry powder. It is also what gives mustard that yellow color.
Turmeric has been studied quite a bit for its health benefits. Curcumin, an active ingredient in turmeric, is an antioxidant. Antioxidants are great for defending our cells from free radicals that may cause disease. Researchers have been studying curcumin for its effects on inflammation, digestion, bloating, and it’s ability to prevent blood clots.
This soup is so comforting! I love the texture combination of the crisp corn and the bite of the potatoes.
It is one bowl of creamy, cheesy deliciousness sure to warm you up!
- 1 Tbsp olive oil
- 1 cup chopped sweet yellow onions
- 2 tablespoons unsalted butter
- ¼ cup flour
- ½ teaspoon ground turmeric
- ½ teaspoon ground black pepper
- 1 teaspoon kosher salt
- 8 cups vegetable broth
- 3 cups 1-inch diced yellow potatoes, unpeeled (1½ pound)
- 5 cups corn kernels, frozen (24 oz)
- 1 cup low-fat half-and-half
- 1 cup sharp white natural cheddar cheese, grated
- 4 slices bacon, cooked to crisp
- In a large stockpot over medium heat, add olive oil. Add the onions and sauté until onions are soft and translucent.
- In a small bowl combine the flour, salt, pepper, and turmeric.
- Add the butter to the onions. Once melted stir in the flour mixture and cook for 2-3 minutes.
- Whisk in the vegetable broth.
- Add potatoes, bring to a boil, reduce heat and cook over medium heat for 20 minutes, or until the potatoes are tender.
- While the potatoes are cooking, cook the bacon (stovetop or microwave) until crisp. Cool and dice into small pieces, set aside.
- Stir in the corn to the soup, cook for 3 minutes.
- Lastly, add the half-and-half and the cheese. Cook for 5 more minutes, until the cheese is melted.
- Serve soup and top with bacon.
Check out this recipe that also uses Turmeric …