Corn Chowder

Heat butter in a large heavy pot or Dutch oven set over medium heat. Once the butter is melted add the onions and cook, stirring occasionally, until they are softened. Stir in the flour, turmeric, salt and pepper and cook for 3 minutes. Add the broth and the potatoes. Bring everything to a boil, then lower the heat and simmer (uncovered) for 15 minutes, or until potatoes are tender. Add the ham, corn (if using frozen, thaw first), cream/half-and-half and cheese. Stir to combine. Allow everything to come back up to heat and re-season to taste with salt and pepper. Serve hot garnished with extra cheese and bread for dipping.