fall soup number two

Another warm favorite from the pages of Barefoot Contessa. We've tried it many times and enjoyed the creamy goodness every time. Really, with ingredients like bacon, cream and sweet corn, who can go wrong? Serve with your favorite rustic loaf.

cheddar corn chowder

serves 10-12

8 oz bacon, chopped (can use more)
1/4 cup good olive oil
4 medium onions, chopped
4 tablespoons unsalted butter
1/2 cup all-purpose flour
2 tsp salt
1 tsp ground black pepper
1/2 tsp ground turmeric
12 cups chicken stock (for ease, use paste concentrate found in baking aisle)
6 cups medium-diced white potatoes (2 lbs)
10 cups corn kernels (fresh 10 ears or frozen 3 cups)
2 cups half and half
1/2 pound white cheddar cheese, grated

In a large stockpot on med-high heat, cook bacon and olive oil until the bacon is crisp. Remove the bacon with a slotted spoon and set aside. Reduce the heat to medium, add the onions and butter to the fat, and cook for 10 minutes, until the onions are translucent.

Stir in the flour, salt, pepper, and turmeric 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 the half and half and the 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.