8 ounces bacon 1/4 cup olive oil 6 cups chopped yellow onions 4 tablespoon butter 1/2 cup flour 2 teaspoon kosher salt 1 teaspoon pepper 1/2 teaspoon tumeric 12(?) cups chicken stock 6 medium white potatoes (2 pounds) 3 pounds frozen corn 2 cups half and half 1/2 pound sharp cheddar

Cook bacon and olive oild and remove bacon Sautee onion and butter Add flour, salt, pepper, tumeric Cook 3 minutes Add chicken stock and potatoes Boil then simmer 15 minutes Add corn, half and half, cheddar and cook 5 minutes Season with salt and pepper Garnish with bacon