Cheddar Corn Chowder

8 oz. bacon, chopped

1/4 c. olive oil

6 c. chopped yellow onions

4 T. unsalted butter

1/2 c. flour

2 t. kosher salt

1 t. pepper

1/2 t. ground turmeric

12 c. chicken stock

6 c. medium diced white boiling potatoes, unpeeled

10 c. fresh or frozen corn kernels

2 c. half and half

1/2 lb. sharp white cheddar cheese, grated

In a large stock pot on med-high heat, cook the bacon and olive oil until the bacon is crisp. Remove the bacon and reserve. Reduce heat to medium add the onions and butter and cook for 10 minutes. Stir in the flour, salt, pepper and turmeric and cook for 3 minutes. Add stock and potatoes, bring to a boil and simmer uncovered for 15 minutes or until the potatoes are tender. If using fresh corn, cut the kernels off the cob and blanch for 3 minutes in boiling salted water. Drain. Add corn to the soup then add the half and half and then the cheddar. Cook for 5 more minutes, until the cheese is melted. Season with salt and pepper to taste. Serve hot with the reserved bacon.