serves 10 to 12
8 oz bacon, chopped
1/4 cup olive oil
6 cups chopped yellow onion (4 large onions) I cut this in half and only use 3 cups
4 Tbsp unsalted butter
1/2 cup flour
2 tsp kosher salt
1 tsp ground pepper
1/2 tsp ground tumeric I don't even know what this is! and I never have it on hand.
12 cups chicken stock I usually add more than this
6 cups medium-diced whilte boiling potatoes, unpeeled (2 pounds) I use red potatoes or a combination of white & red. I add more potatoes than what the recipe calls for.
10 cups corn kernels, fresh (10 ears) or frozen (3 pounds)
2 cups half and half
1/2 pound sharp white Cheddar cheese, grated I use what ever cheese I have on hand.
In a large stockpot on 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. I cook my bacon in a separate pan. I don't like the thought of bacon grease in my soup...that is too much for me!
Stir in the flour, salt, pepper and tumeric and cook for 3 minutes. Add the chicken stock and potatoes, bring to a boil, and simmer uncovered for 15 mintues, until the potatoes are tender. If using fresh corn, cut the kernels off the cobs and blanch the kernels for 3 minutes in boiling slated 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 minutes, until the cheese is melted. Season to taste with salt and pepper. Serve hot with a garnish of bacon.
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