In a large stock pot on medium high heat, cook the bacon and olive oil until the bacon is crisp, about 5 minutes. Remove with a slotted spoon and reserve. Reduce heat to medium and add onions and butter to the fat, and cook 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. If using fresh corn, cut the kernels off the cobs and blanch in boiling salted water for 3 minutes. Drain. If using frozen, you skip this step. Add the corn to the soup. Then add the half-and-half and Cheddar. Cook for 5 more minutes, until the cheese is melted. Season with salt and pepper to taste. Serve hot with a garnish of bacon.
MAKES A TON!!!!!!!!
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|Serving Size: 1 Serving (141g)|
|Recipe Makes: Servings|
|Calories from Fat: 520 (71%)|
|Amt Per Serving||% DV|
|Total Fat 57.8g||77 %|
|Saturated Fat 36.3g||181 %|
|Monounsaturated Fat 14.9g|
|Polyunsanturated Fat 2.4g|
|Cholesterol 151.1mg||47 %|
|Sodium 2504.6mg||86 %|
|Potassium 125.1mg||3 %|
|Total Carbohydrate 48.9g||14 %|
|Dietary Fiber 2.2g||9 %|
|Sugars, other 46.7g|
|Protein 7.2g||10 %|
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Calories per serving: 737
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