Cheddar Corn Chowder

For all you asking for this soup, here it FINALLY is. (Thanks for constantly reminding me, with 3 kids, I'm a little frazzled in the head!) The original recipe makes 10-12 servings. I cut it in half for the blessing and also for our family and it makes great leftovers where you don't have to add water to it to thin it out the next day. That says a lot since we don't eat leftovers! :)

CHEDDAR CORN CHOWDER

4 oz bacon, chopped

3 cups onions, chopped

2 Tbsp butter

1/4 cup flour

1 tsp salt

1/2 tsp pepper

1/4 tsp tumeric

6 cups chicken broth

3 cups med diced unpeeled potatoes

5 cups corn

1 cup half & half

4 oz sharp cheddar cheese

Directions:

In large stock pot over med-high heat, cook bacon until crisp. Remove bacon & set aside. Reduce heat to medium, add onions and butter, cook for 10 minutes or until onions are translucent. Stir in flour, salt, pepper and tumeric. Cook 3 minutes. Add chicken broth and potatoes, bring to boil and simmer uncovered for 15 minutes. Add corn to soup, then add half and half and cheddar cheese. Cook for 5 more minutes until cheese is melted. Serve with salt and pepper and garnish with bacon.

Enjoy!