Cheddar Corn Chowder

I needed a fast recipe for supper that was easily tranportable in a thermos.  I knew I had a winner when I saw this recipe here.  It was good soup but if I was to make it again I would either puree half or all of it.  Again I like a creamy soup and this was not creamy but good all the same.

Cheddar Corn Chowder

Serves 6
4 ounces bacon (about 3 to 4 slices), chopped
1/8 cup olive oil
3 cups chopped yellow onions (2 large onions)
2 tablespoons unsalted butter
1/4 cup flour
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground turmeric
6 cups chicken stock
3 cups medium-diced white boiling potatoes, unpeeled
5 cups corn kernels,
1 cup half-and-half
4 ounces sharp white cheddar cheese, grated

1. In a large stockpot over medium-high heat, cook the bacon and olive oil until the bacon is crisp, about 5 minutes. Remove the bacon with a slotted spoon; set aside.
2. Reduce the heat to medium, add the onions and butter, and cook for about 10 minutes, until the onions are translucent.
3. Stir in the flour, salt, pepper and turmeric, and cook for 3 minutes.
4. Add the chicken stock and potatoes, bring to a boil, and simmer uncovered for 15 minutes, until the potatoes are tender.
5. Add corn, half-and-half and cheddar to the soup. Cook for 5 more minutes, until the cheese is melted. Season with salt and pepper.
7. Serve hot with a garnish of bacon.