- 8 oz bacon, chopped
- 6 cups chopped yellow onions (about 4 large onions)
4 tbs unsalted butter
- ½ cup flour
- 2 tsp Kosher salt
- 1 tsp freshly ground black pepper
- ½ tsp turmeric
- 12 cups chicken stock
- 6 cups unpeeled new potatoes (about 2 lbs)
- 10 cups corn kernels (from about 10 ears of corn) or 3 lbs frozen corn
- 2 cups half and half
- ½ pound sharp Cheddar cheese, grated
- 3 tbs chopped fresh chives
In a large stockpot, cook the bacon over medium heat until crisp. With a slotted spoon, remove the bacon and let drain on a paper towel. Add butter and then onions to the bacon fat and cook for 8-10 minutes or until they are translucent.
Stir in the flour, salt, pepper and turmeric and cook for 5 minutes. Add the chicken stock and potatoes and bring to a boil. Reduce heat and simmer, uncovered, for about 15 minutes or until the potatoes are tender.
Put a large pot of salted water on the stove and bring to a boil. Add kernels for three minutes and then drain. (If you are out of corn season, do use frozen corn and skip this step.)
Add corn to the soup, then add half and half, cheddar and the bacon. Cook for five more minutes or until cheese is melted and soup is hot. Season to taste.