This chowder is highly requested by my daughter during the colder months. If she had her way it would be in the fridge 24/7!

3 Strips Hickory Smoked Bacon (you may substitute turkey bacon or olive oil for a lower fat version)
1 c. Yellow Onion, diced
2 T Flour
1 tsp Turmeric
Salt & Pepper to taste
1 Sm. Yucan Gold Potato, diced
3½ c. Chicken Stock
5 Ears Fresh Corn, shucked & kernels removed from the cob**
½ c. Sharp Cheddar Cheese, shredded
¾ c. Heavy Cream

Cut the bacon into 1” pieces & put into a soup pot.
Cook over medium heat until fat is rendered & bacon crisp.
Drain bacon on paper towels & set aside.
Immediately add the onion to pot & sauté until translucent.
Stir in flour & turmeric. NOTE: It will be clumpy.
Season onion mixture with salt & pepper.
Add chicken stock & diced potatoes.
Bring to a boil over high heat.
Reduce heat to medium – medium/low & simmer until potatoes are fork tender (about 15 minutes).
Add the corn & cheese.
Stir to melt cheese.
Add the cream and heat through stirring constantly.
Crumble the bacon.
Add reserved bacon just before serving.

** You may substitute 2 (11 oz.) cans vacuum packed corn if desired.