Serves 4 hungry adults.
8 strips bacon, chopped
1/4 c. olive oil
6 c. yellow onions, chopped (about 4 onions)
4 T. unsalted butter
1/2 c. all purpose flour
2 t. salt
1 t. freshly ground black pepper
1/2 t. ground turmeric
12 c. chicken stock or broth
6 c. medium-diced yukon gold or red potatoes, unpeeled (about 2 lbs.)
10 c. corn kernels (10 ears if using fresh or 3 lbs frozen)
2 c. half and half
1/2 lb. sharp Cheddar cheese, grated
extra Cheddar for garnish (optional)
chives for garnish (optional)
In a large stock pot on med-high, cook the bacon and olive oil until crisp, about 5 minutes. Remove the bacon with a slotted spoon and reserve. Reduce the heat to medium, add the onions and butter to remaining bacon grease and cook 10 minutes or until onions are very tender.
Stir in flour, salt, pepper, and turmeric and cook for 3 minutes. Add the chicken stock and potatoes and boil. Reduce the heat and simmer, uncovered for 15 minutes or until the potatoes are tender.
If you are using fresh corn, cut the kernels off the cobs and blanch them for 3 minutes in boiling salted water, and drain. (Skip the boiling in salted water if using frozen corn.) Add the corn to the soup, along with the half and half and cheese.
Cook for 5 minutes or until the cheese is melted. Season with salt and pepper if desired. Top with chopped bacon, extra Cheddar cheese and chives.
Adapted from The Barefoot Contessa Cookbook by Ina Garten