Corn chowder

I had this at my friend Kristi's house and fell instantly in love!!! serve with homemade breadsticks right out of the oven!

8 oz bacon, chopped
1/4 c. olive oil
4 large onions, chopped
4 T. unsalted butter
1/2 c. all purpose flour
2 t. kosher salt
1 t. ground black pepper
1/2 t. ground tumeric
12 c. chicken stock
6 c. medium diced white boiling potatoes, unpeeled
10 c. corn kernels, fresh or frozen
2 c. half and half
1/2 lb. sharp white cheddar cheese, grated.

In a large pan on med high heat, cook the bacon in olive oil until crisp. Remove the bacon and save on a plate. reduce 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. If using fresh corn, cut the kernels off the cobs and blanch the kernels for 3 minutes in boiling salted water. Drain. (if using frozen corn, skip this step.) 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.
****This makes a large batch - you can half the recipe and still make a lot!!! (or make a full batch and enjoy the leftovers the next day!!!******