Cheddar Corn Chowder

• 8 ounces, weight Bacon, Chopped
• 1/4 cups Olive Oil
• 4 Tablespoons Unsalted Butter
• 5 cups Yellow Onion, Chopped
• 1/2 cups Flour
• 3 teaspoons Kosher Salt
• Fresh Ground Black Pepper To Taste
• 1 teaspoon Ground Turmeric
• 12 cups Chicken Broth (96oz.)
• 6 cups Russet Potatoes, Washed And Diced
• 3 pounds Frozen Yellow Corn Kernels, Thawed
• 2 cups Half-and-half
• 1/2 pounds White Cheddar Cheese, Grated

1. Cook bacon in the microwave until crisp. Crumble and set aside.
2. In a large pot, heat olive oil and add butter and onions. Cook on medium heat for 7-8 minutes.
3. Stir in flour, salt, pepper and tumeric and cook for 5 minutes, stirring occasionally. Add chicken broth and potatoes. Turn heat to medium high and bring potatoes to a boil. Simmer, uncovered, for 15 minutes, until the potatoes are tender when pierced with a fork.
4. Drain excess liquid from frozen corn and add to the pot.
5. Reduce heat to medium, and add half-and-half and cheddar cheese. Stir well. Cook for 5-7 more minutes, until cheese has melted. Season to taste with more salt and pepper.
6. Serve hot, sprinkling bacon on the top of each dish.
7. Note: I serve this with my Cheddar Beer Rolls, which you can find in my recipe box. It's the perfect pairing!

weight bacon, ubc, butter, yellow onion, flour, kosher salt, ground black pepper, ground turmeric, chicken broth, russet potatoes, frozen yellow, cheddar cheese

Taken from tastykitchen.com/recipes/soups/cheddar-corn-chowder/ (may not work)