Cheddar Corn Chowder

Ingrédients

8 oz chopped bacon

¼ cup olive oil

6 cups chopped yellow onion

4 Tbs butter

½ cup flour

2 tsp salt

1 tsp pepper

½ tsp ground turmeric

12 cups chicken broth

6 cups medium diced white (2 lbs) boiling potatoes, unpeeled

10 cups frozen corn (3 lbs)

2 cups half & half

½ lb sharp white cheddar cheese

Instructions

In a large stockpot cook bacon & olive oil on medium heat until bacon is crisp. Remove bacon w/slotted spoon & reserve. Add onions and butter to fat & cook 10 min. until onions are translucent.

Stir in the flour, salt, pepper, turmeric, and cook for 3 min. Add chicken stock & potatoes, bring to boil and simmer uncovered 15 min. until potatoes are tender. Add corn to soup then ½ & ½ & cheddar. Cook 5 more minutes, until cheese is melted. Season to taste with salt & pepper serve hot with a garnish of bacon.