Lightened Cheesy Potato Corn Chowder

In a large stockpot over medium heat, cook the turkey bacon in olive oil until the bacon is crisp, about 5 minutes. Remove the bacon with a slotted spoon and set aside. Reduce the heat to medium, add the onions and butter to the oil the bacon was cooked in, 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 to the soup, then add the half-and-half, 4 ounces of the cheddar cheese, and half the bacon. Cook for 5 more minutes, until the cheese is melted.

Serve and garnish with reserved bacon and cheddar.

Note: I used the full fat butter and cheese. It is basically the only fat in the recipe, so the guilt is minimal, and you need the flavor.

* If using fresh corn on the cob for this recipe, cut the corn off the cob, and blanch in boiling salted water for 3 minutes before adding to the soup.