CHEDDAR CORN CHOWDER WITH OPTIONAL BACON

Cheddar Corn Chowder with Optional Bacon image

Provided by Kare for Kitchen Treaty

Time 1h5m

Number Of Ingredients 14

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3 tablespoons olive oil
2 tablespoons unsalted butter
3 cups chopped yellow onions (2 large onions)
1/4 cup flour
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground turmeric
6 cups vegetable broth
4 cups medium-diced yukon gold potatoes (about 1 1/2 pounds (I like them unpeeled, but you can peel them if you like))
5 cups corn kernels (fresh (kernels cut from about 5 ears) or frozen)
1 cup half-and-half
10 ounces extra-sharp cheddar cheese (shredded (about 2 1/2 cups))
4 slices bacon (cooked and diced (optional))
Other toppings like additional grated cheddar cheese (sliced scallions or chives, or fresh dill sprigs)

Steps:

In a large pot over medium heat, warm the olive oil and butter until butter has melted. Add the onions and saute until translucent, about 10 minutes.
Add the flour, salt, pepper and turmeric. Stir constantly for three minutes.
Add the vegetable broth and stir well. Add the potatoes. Over medium heat, bring to a boil, then reduce to low. Simmer for 15 minutes.
Add the corn and cook for about five more minute until the corn is heated through and the consistency of the soup has thickened slightly.
Transfer half of the soup (about five cups) to a large bowl and let cool. Puree in a blender or using an immersion blender. Add puree back to the soup pot and return to a simmer.
Stir in the half-and-half and the cheese, then cook for about five more minutes.
Season to taste with additional salt and pepper.
Ladle into bowls and top with bacon pieces, if using, and other optional toppings.