Cheddar Corn Chowder
Ingredients: 1/2 pound bacon, cut into pieces (6-8 per slice); 1/4 cup regular olive oil 6 cups yellow onions, finely chopped; 4 tablespoons butter; 1/2 cup all-purpose flour; 2 teaspoons salt; 1 teaspoon pepper; 1/2 tsp turmeric; 12 cups chicken stock; 6 cups diced potatoes (skins can stay on); 10 cups corn (about 3 pounds of frozen corn); 2 cups half-and-half; 1/2 pound white Cheddar cheese, grated.
Preparation: In a large stockpot on medium-high heat, cook the bacon until it is crisp. Reserve it to use for topping the finished soup. Take the bacon drippings and add the olive oil and heat to medium. Add onions and butter and cook until onions are translucent. Stir in flour, salt, pepper and turmeric and cook for several minutes. Add chicken stock and diced potatoes, bring to a boil, and simmer uncovered for about 15 minutes, or until the potatoes are tender. Add the corn, half-and-half and cheese; cook until cheese is melted. Garnish with bacon.
Photo: David Nehmer