Cheddar Corn Chowder

“The smell this chowder makes while cooking…my gracious! I wish I could bottle it up, slap a “Ode de Onion” label on it, and sell it as a candle! I promise you will want to smell this deliciousness over and over!”
– Bobbie Jo

8 oz bacon, chopped
1/4 c olive oil
6 c chopped yellow onions
(about 4 large onions)
4 T unsalted butter
1/2 c flour
2 t kosher salt
1 t ground black pepper
1/2 t ground turmeric
12 c chicken stock
6 c medium-diced white
boiling potatoes, unpeeled
(2 pounds)
10 c SWP yellow corn
2 c half-and-half
1/2 pound sharp white
cheddar cheese, grated

1. 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.
2. Stir in the flour, salt, and pepper (and turmeric if using) 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. 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