Ingredients
- 8 ounces bacon, chopped
- 1/4 cup good essential olive oil
- 6 cups chopped yellow onions (4 large onions)
- 4 tablespoons (1/2 stick) unsalted butter
- 1/2 cup flour
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground pepper
- 1/2 teaspoon ground turmeric
- 12 cups chicken stock
- 6 cups medium-diced white-colored boiling taters, unpeeled (2 pounds)
- 10 cups corn kernels, fresh (10 ears) or frozen (3 pounds)
- 2 cups half-and-half
- 1/2 pound sharp white-colored cheddar cheese, grated
Directions
Inside a large stockpot over medium-high temperature, prepare the bacon and essential olive oil before the bacon is crisp. about a few minutes. Take away the bacon having a slotted spoon and reserve. Lessen the heat to medium, add some onions and butter towards the fat, and prepare for ten minutes, before the onions are translucent.
Stir within the flour, salt, pepper, and turmeric and prepare for several minutes. Add some chicken stock and taters, provide a boil, and simmer uncovered for fifteen minutes, before the taters are tender. If using fresh corn, cut the kernels from the cob and blanch them for several minutes in boiling salted water. Drain. (If using frozen corn you are able to skip this task.) Add some corn towards the soup, adding the half-and-half and cheddar. Prepare for five more minutes, before the cheese is melted. Season, to taste, with pepper and salt. Serve hot having a garnish of bacon.
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