Cheddar Corn Chowder

With the weather going back to blah, I decided to make some more soup! The minestrone soup was amazing and Matt loved it, so why not give the soup thing another try?? Although I have to say that Matt was pretty skeptical about "cheddar corn chowder"...but when I told him it had bacon in it...he was all for it! lol.

I have been pretty obsessed with cooking blogs lately and I got this from one of my favorites, "Annie's Eats." I changed it around a little bit, and it was delicious!! Matt said that its the best thing I've made so far! (And I've tried A LOT of recipes lol)

Cheddar Corn Chowder
http://annies-eats.com/2007/08/21/cheddar-corn-chowder/
(serves 5-6)

Ingredients
4 oz bacon, chopped
1/4 cup olive oil
3 cups yellow onions, chopped (2 large onions)
2 tbsp unsalted butter
1/2 cup flour
1 tsp salt
1/2 tsp black pepper
1/4 tsp ground turmeric
6 cups chicken stock
3 cups white boiling potatoes, unpeeled and diced
5 1/2 cups frozen corn
1 cup half-and-half
5 oz. white cheddar cheese, grated

Directions
In a medium or large stockpot over medium-high heat, cook bacon and olive oil until the bacon is crisp, about 5 minutes. Remove bacon with a slotted spoon and set aside for later. Reduce the heat to medium, add the onions and butter to the fat, and cook for about 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 corn, then add the half-and-half and cheddar. I added the majority of the cheese at this time and then mixed in the remaining 2 handfuls right before serving. Cook for 5 more minutes, until the cheese is melted. Season, to taste, with salt and pepper. Serve hot with a garnish of bacon.

*The bacon is missing in this picture because we ate it all! lol.