Serves 6
2 Tbl extra-virgin olive oil
3 Tbl butter
6 oz bacon, chopped
2 large yellow onions, finely chopped
1/4 tsp ground turmeric
1/4 cup plus 1 Tbl all-purpose flour
6 cups chicken broth (Swanson’s certified organic free-range chicken broth is a great)
1 # small red baby potatoes, cut into quarters or eighths
1 1/2 # frozen corn kernels
6 oz sharp white cheddar cheese, grated
1 cup cream
kosher salt & lots of freshly ground black pepper, to taste
Combine the butter, olive oil and bacon in a large saucepot, and place over medium heat. Cook, stirring frequently, until the bacon is just crispy, about 7-10 minutes. Remove the bacon with a slotted spoon, and reserve in a small bowl.
Add the chopped onions to butter/oil/bacon fat in the pan. Season with a generous amount of salt and pepper, then sauté, stirring frequently until tender and translucent, about 10 minutes. Stir in the turmeric, mixing well to combine thoroughly. Then stir in the flour. Cook for about three minutes, stirring frequently. Slowly add the chicken broth , mixing as you pour. Then add the sliced potatoes. Bring to a simmer, stirring occasionally. Simmer until the potatoes are tender, about 15 minutes, adjusting the heat as necessary to maintain just a gentle simmer.
When the potatoes are tender, add the corn and the reserved bacon. Return the soup to a simmer, then add grated cheese and stir to combine. Add the cream and and stir to combine. Taste and season as needed with salt and pepper. Serve hot.
