5 bacon slices, chopped
1/8 c. olive oil
1/2 yellow onion, chopped
2 T. butter
½ c. all-purpose flour
1 t. salt
½ t. freshly ground black pepper
¼ t. ground turmeric
8 c. chicken stock
3 c. medium-diced white boiling potatoes, unpeeled
2 C frozen whole kernel corn
1 c. half-and half
8 oz Sharp white cheddar cheese, grated
In a large stockpot on 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 bacon drippings, and cook for 6-8 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 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.
Source: Tiffany Munns

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