Cheddar Corn Chowder

I am busy making soup at my house!  I love to have a freezer full of homemade soups for the busy Fall season!  This recipe comes from Ina Garten...so do you get a feeling that I really like her recipes!! :)  It makes a lot 10 to 12 servings.  Sometimes I half a recipe this size, but I wanted to have plenty to freeze!  Owning my own gift shop the next few months are very busy for me, so it helps to have my freezer full of easy things to pull out and make.

 Ingredients:

• 8 ounces bacon, chopped
• 1/4 cup good olive oil
• 6 cups chopped yellow onions (4 large onions)
• 4 tablespoons (1/2 stick) unsalted butter
• 1/2 cup flour
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 1/2 teaspoon ground turmeric
• 12 cups chicken stock
• 6 cups medium-diced white boiling potatoes, unpeeled (2 pounds)
• 10 cups corn kernels, fresh (10 ears) or frozen (3 pounds)
• 2 cups half-and-half
• 1/2 pound sharp white cheddar cheese grated

Directions:
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, then add the half-and-half and cheddar.  Cook for 5 more minutes, until cheese is melted.  Season, to taste, with salt and pepper.  Serve hot with a garnish of bacon.

 I am joining other foodies for FOODIE FRIDAY at http://www.designsbygollum.blogspot.com/ to share what we have been cooking this week.  Thanks to Michael Lee West who hosts this fun event!