Cheddar Corn Chowder

Cook bacon in the microwave until crisp. Crumble and set aside.

In a large pot, heat olive oil and add butter and onions. Cook on medium heat for 7-8 minutes.

Stir in flour, salt, pepper and tumeric and cook for 5 minutes, stirring occasionally. Add chicken broth and potatoes. Turn heat to medium high and bring potatoes to a boil. Simmer, uncovered, for 15 minutes, until the potatoes are tender when pierced with a fork.

Drain excess liquid from frozen corn and add to the pot.

Reduce heat to medium, and add half-and-half and cheddar cheese. Stir well. Cook for 5-7 more minutes, until cheese has melted. Season to taste with more salt and pepper.

Serve hot, sprinkling bacon on the top of each dish.

Note: I serve this with my Cheddar Beer Rolls, which you can find in my recipe box. It’s the perfect pairing!