Ingredients
- 6 to 8 slices bacon
- 1/4 cup good olive oil
- 1 medium-to-large yellow onion (about 8 ounces), diced (about 1 1/3 to 1 1/2 cups)
- 1/2 cup flour
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 1/2 teaspoon ground turmeric
- 2 medium boiling potatoes (about 14 to 16 ounces total), peeled and cut into 3/4-inch dice
- 12 cups chicken stock
- 16 ounces corn kernels (fresh or frozen preferred)
- 16 ounces corn kernels (pulsed in food processor)
- 3/4 to 1 1/2 teaspoon salt (to taste)
- 1/4 teaspoon thyme (optional)
- dash of cayenne pepper
- 3 cups (24 ounces) half and half
- 1/2 pound grated sharp cheddar cheese
Preparation
Step 1
In a large stockpot over medium-high heat, cook the bacon and olive oil until the bacon is crisp, about 5 minutes. Remove the bacon with a slotted spoon and reserve. Reduce the heat to medium, add the onions and butter to the fat, and cook for 10 minutes, until the onions are translucent.
Stir in the flour, salt, pepper, and turmeric and cook for 3 minutes.
Add the chicken stock and potatoes, bring to a boil, and simmer uncovered for 15 minutes, until the potatoes are tender. If using fresh corn, cut the kernels off the cob and blanch them for 3 minutes in boiling salted water. Drain. (If using frozen corn you can skip this step.) Add the corn to the soup, the thyme (if you’re using it). Stir to blend, and taste for seasoning, adding additional salt, if necessary, add ground black pepper and cayenne to taste. Then add the half-and-half and cheddar. Cook for 5 more minutes, until the cheese is melted. Serve hot with a garnish of bacon or pat of of butter atop each serving .