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Summer Corn Chowder

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Course Soups
Servings 8

Ingredients
  

  • 1 1/2 pounds bacon, chopped *This is a garnish and in our opinion, the more the better!
  • 1/4 cup good olive oil
  • 4 cups yellow onion, chopped
  • 4 tablespoons unsalted butter
  • 1/3 cup Cup4Cup gluten-free flour
  • 1 1/2 teaspoons kosher salt
  • 1 tsp freshly ground black pepper
  • 1/2 tsp turmeric
  • 10 cups chicken stock
  • 6 cups medium-diced white boiling potatoes, unpeeled (2 pounds)
  • 8 ears fresh corn
  • 1 1/2 cups half-and-half
  • 1/2 cup sharp white cheddar cheese, grated

Instructions
 

  • In a large dutch oven 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 and reserve.
  • Reduce the heat to medium, add the onions and butter to the pot, and cook for 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 the corn kernels 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.