Cheddar Corn Chowder

Ingredients:

8 ounces bacon -- chopped

1/4 cup good olive oil

6 cups chopped yellow onion -- (abt 4 large onions)

4 tablespoons unsalted butter

1/2 cup all-purpose flour

2 teaspoons salt, kosher preferred

1 teaspoon freshly-ground black pepper

1/2 teaspoon ground turmeric

12 cups chicken stock or canned low-sodium broth

6 cups medium-diced peeled white boiling potatoes -- (abt 2 lbs) 10 cups  fresh or frozen corn kernels -- (fresh about 10 ears, frozen about 3 pounds)

2 cups half-and-half

1/2 pound sharp white Cheddar cheese -- grated

In large pot on medium-high heat, cook bacon in olive oil until bacon is crisp, about 5 minutes. 

Remove bacon with slotted spoon and reserve. 

Reduce heat to medium, add onions and butter to fat, cook 10 minutes or until onions are translucent.

Stir in flour, salt, pepper and turmeric; cook 3 minutes. 

Add chicken stock and potatoes; bring to boil on high heat. 

Immediately reduce temperature from medium to medium-low and simmer, uncovered, 15 minutes, until potatoes are tender. 

If using fresh corn, cut kernels off cobs and blanch 3 minutes in boiling, salted water; drain. 

If using frozen corn, skip blanching process.

Add corn to soup. 

Add half-and-half and cheese.

Cook 5 minutes or until cheese melts. 

Taste and adjust seasoning, adding salt and pepper if necessary.

Presentation: Ladle soup into bowls. 

Garnish with bacon and serve.

This recipe yields 12 to 14 servings.

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