Cheddar Corn Chowder

Another Barefoot Contessa. Yum!

4 ounces bacon, chopped
4 Tbsp. olive oil
2 large chopped yellow onions
2 tablespoons unsalted butter
1/4 cup flour
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground turmeric
6 cups chicken stock
1 lb.medium-diced white boiling potatoes
5 c. frozen corn kernels
1 c. half-and-half
1/4 pound sharp white cheddar cheese, grated

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. Add the corn to the soup, then add the half-and-half and cheddar. Cook for 5 more minutes, until the cheese is melted. Season, to taste, with salt and pepper.