Cheddar Corn Chowder

By rnrunner26

Feeds a crowd!!

Ingredients

• 8 oz bacon
• 1/4 cup olive oil
• 6 cups chopped yellow onions (4 large)
• 4 T butter
• 1/2 cup flour
• 2 tsp salt
• 1 tsp pepper
• 1 tsp tumeric
• 12 cups chicken stock
• 6 cups diced white potatoes, unpeeled
• 10 cups corn kernals
• 2 cups half and half
• 1/2 lb sharp white cheddar cheese, grated

Preparation

Step 1

In a large pot, cook the bacon in the olive oil over med hi heat until crisp. Remove bacon and set aside to drain. Reduce heat to medium, and onions and butter and cook for 10 minutes. Stir in flour, salt, pepper, and tumeric. Cook, stirring until thick and creamy....about 3 minutes.

Add the chicken stock and potatoes. Bring to a boil and simmer, uncovered, until potatoes are tender, about 15 minutes. Reduce heat to low, add corn, then add half and half and cheddar. Cook for 5 minutes until cheese is melted. Season to taste, serve, and garnish with bacon.