Ingredients :
- 12 ounces bacon chopped
- 2 large onions chopped
- 2 tablespoons butter
- 1/4 cup all-purpose flour
- 1/4 teaspoon ground turmeric
- 6 cups chicken broth
- 1 pound thin-skinned potatoes unpeeled and diced
- Salt and freshly ground black pepper
- 2 pounds frozen corn
- 1 cup half-and-half
- 6 ounces sharp cheddar cheese grated
- chopped fresh chives for garnish, optional
Directions :
- In a large stock pot or Dutch oven or medium-high heat, cook bacon until crisp, about 5 minutes. Remove from pot and reserve. Add onions and butter and cook until softened, about 10 minutes.
- Stir in flour and turmeric and cook 1 minute. Stir in chicken broth, potatoes, and 1 teaspoon salt. Bring to boil, reduce heat, and simmer uncovered until potatoes are tender, about 15 minutes.
- Stir in corn, half-n-half, cheese, and bacon. Cook until corn is heated through and cheese is melted, about 5 minutes. Season to taste with salt and pepper (I like 1 teaspoon salt and ½ teaspoon pepper). Garnish with chives if desired.
