¼ cup	extra virgin olive oil
8 ounces	bacon, diced
6 cups	yellow onion, chopped
4 tablespoons	unsalted butter
½ cup	all-purpose flour
2 teaspoons	kosher salt
1 teaspoon	ground black pepper
½ teaspoon	ground turmeric
3 quarts	chicken stock
2 pounds	white boiling potatoes, unpeeled, diced
3 pounds	frozen corn kernels
2 cups	half & half
8 ounces	grated Cheddar cheese

1. Heat olive oil in large stockpot. Cook bacon until crisp. Remove with slotted spoon and reserve.
2. Add onions and butter to pot. Cook until translucent.
3. Add flour, salt, pepper, and turmeric. Cook 3 minutes.
4. Add chicken stock and potatoes. Bring to a boil. Simmer 15 minutes.
5. Add corn. Bring to a boil. Turn off heat. Add half & half and cheese.
6. Garnish with bacon.