Ingredients
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16 ounces bacon, chopped
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1/4 cup olive oil
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4 tablespoons butter or 4 tablespoons margarine
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1/2 cup flour
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2 teaspoons salt
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1 teaspoon pepper
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1/2 teaspoon ground turmeric
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6 cups chicken broth
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2 lbs potatoes, chopped
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10 ears fresh corn (Or 3 lbs frozen corn)
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2 cups half-and-half
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1/2 lb cheddar cheese, shredded
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6 cups yellow onions, chopped
Instructions
- Cook the bacon in the olive oil, pour the grease into a stock pot and set the bacon aside.
- Over medium heat, add onions and butter to the bacon grease.
- Cook 10 min or until onions are translucent.
- While onions are cooking, add 6 bouillon cubes to 6 cups water and bring to a boil until cubes dissolve.
- Stir in flour, salt, pepper, and turmeric.
- Cook 3 minutes.
- Add the chicken stock and potatoes to the onions, simmer uncovered 15 minutes or until potatoes are tender.
- *If using fresh corn, cut off kernels and blanch for 3 min in boiling salted water. (If using frozen, skip this step)
- Add corn, half-and-half, and cheddar.
- Cook until cheese is melted.
- Season to taste with salt and pepper and serve with bacon.