- Prep Time : 15 minutes
- Cook Time : 40 minutes
- Bacon - 4 ounces chopped
- Olive Oil - 2 tablespoons
- Yellow Onion - 3 cups chopped
- Unsalted Butter - 2 tablespoons
- Flour - 1/4 cup
- Kosher Salt - 1 teaspoon
- Freshly Ground Black Pepper - 1/2 teaspoon
- Ground Tumeric - 1/2 teaspoon
- Chicken Stock - 6 cups
- Medium Sized Boiling Potatoes - 3 cups diced
- Corn Kernels (fresh or frozen) - 5 cups
- Half-and-half - 1 cup
- Sharp Cheddar Cheese - 4 ounces
In a large stockpot on medium-high heat, cook the bacon and olive oil until the bacon is crisp, about 5 minutes. Remove 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.
Stir in 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. If using fresh corn, cut the kernels off the cob and blanch the kernels for 3 minutes in boiling salted water. Drain. Skip this step if using frozen corn.
Add the corn to the soup, then add the half-and-half and cheddar. Cook for 5 minutes. Season to taste and garnish with bacon.