Creamy Corn Chowder

Ingredients

• •4 slices bacon
• •24 oz corn kernels
• •¼ cup all-purpose flour
• •½ teaspoon ground pepper
• •½ teaspoon ground turmeric
• •1 teaspoon kosher salt
• •1 cup half-and-half
• •1 Tbsp olive oil
• •1½ pounds potatoes
• •1 cup sharp cheddar cheese
• •2 tablespoons butter
• •8 cups vegetable broth
• •1 cup onions

Method

Adapted from pickfreshfoods.com

1. 1In a large stockpot over medium heat, add olive oil.
2. 2Add the onions and sauté until onions are soft and translucent.
3. 3In a small bowl combine the flour, salt, pepper, and turmeric.
4. 4Add the butter to the onions.
5. 5Once melted stir in the flour mixture.
6. 6Cook for 2-3 minutes.
7. 7Whisk in the vegetable broth.
8. 8Add potatoes.
9. 9Bring to a boil.
10. 10Reduce heat.
11. 11Cook over medium heat for 20 minutes, or until the potatoes are tender.
12. 12While the potatoes are cooking, cook the bacon (stovetop or microwave) until crisp.
13. 13Cool.
14. 14Dice into small pieces.
15. 15Set aside.
16. 16Stir in the corn to the soup.
17. 17Cook for 3 minutes.
18. 18Lastly, add the half-and-half and the cheese.
19. 19Cook for 5 more minutes, until the cheese is melted.
20. 20Serve soup and top with bacon.