Corn Chowder Barefoot Contessa

8oz bacon chopped
¼ c olive oil
4 large yellow onions (6 c)/ Half for less onion taste
4 T unsalted butter
½ c all purpose flour
2 t salt
1 t pepper
½ t ground turmeric
12 c chicken stalk or broth
6 c medium diced white boiling potatoes or Yukon gold small potatoes (2 lbs) unpeeled
10 c kernel corn frozen (3 lbs)
2 c half and half
½ lbs sharp white cheddar cheese

In a large pot on medium high cook the bacon and olive oil until crisp. Remove and set aside bacon, reduce heat to medium, add chopped onions and butter to the fat and cook for 10 min until onions are translucent. Stir in the flour, salt, pepper, and turmeric and cook for 3 min. Add chicken stalk and potatoes and bring to a boil. Simmer uncovered for 15 minutes until potatoes are tender. Add corn to soup, then half and half, and the cheese cook for 5 more minutes until cheese is melted. Sprinkle bacon on top of soup mixture.