Personalized Chef Aprons and More!
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 the cheese is melted. Season,
to taste, with salt and pepper. Serve hot with a garnish of bacon.