Ingredients

• 4 oz. bacon, chopped
• 3 cups chopped yellow onion (about one really big one)
• 2 Tbl unsalted butter
• 1/4 cup flour
• 1 tsp sea salt
• 1/2 tsp black pepper
• 6 cups chicken stock
• 3 cups white boiling potatoes, diced
• 5 cups yellow corn kernels (about 5 ears).
• 1 cup half-n-half
• 1/4 lb sharp yellow cheddar, grated

Directions

1. using fresh corn, cut the kernels from the cob and blanch in boiling salted water for 3 minutes. Frozen corn also works – just add it directly in step 6.

2. Cook bacon until crisp. Remove with slotted spoon, set aside.

3. Add onions & butter, cook until onions are translucent, about 10 mins.

4. Add flour, turmeric, salt & pepper, cook 3 minutes.

5. Add stock & potatoes, bring to a boil, and simmer until potatoes are tender, about 15-20 minutes.

6. Add corn to the soup, then the cream and cheddar. Cook 5 mins, until cheese is melted. Season to taste.

7. Served topped with bacon!

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