Cheddar Corn Chowder

• Servings: 4-6
• Serve with baguette

Ingredients

• Bacon - 1/4 lb, chopped
• Olive Oil - 2 TBSP
• Onion - 2 medium, chopped
• Butter - 2 TBSP
• Flour - 1/4 cup
• Kosher Salt - 1 tsp
• Black Pepper - 1/2 tsp
• Turmeric - large pinch
• Chicken Stock - 6 cups
• Russet Potatoes - 3 cups (about 1 lb), medium dice unpeeled
• Frozen Corn - 20-24 oz
• Half n Half - 1 cup
• Sharp Cheddar Cheese - 1/4 lb, grated

Instructions

1. Cook the bacon in the olive oil, med-high in a large pot until the bacon is crisp ~5 minutes. Take the bacon out with a slotted spoon and set aside.
2. Reduce the heat to medium and add the onions and butter to the pot. Cook ~10 min until onions are translucent.
3. Stir in the flour, salt, pepper, and turmeric. Cook 3 minutes, stirring.
4. Add chicken stock and potatoes. Bring to a boil, then turn back the heat to simmer uncovered 15 minutes until the potatoes are tender.
5. Add the corn to the soup, then the half n half and cheddar. Cook ~5 minutes more until the cheese is melted.
6. Season with salt and pepper.
7. Serve hot with the bacon on top.