Cheddar Corn Chowder

4 oz. bacon, chopped
2 tbsp. olive oil
3 c. chopped yellow onions (2 lg. onions)
2 tbsp. unsalted butter
1/4 c. flour
1 tsp. kosher salt
1/2 tsp. black pepper
1/4 tsp. ground turmeric
6 c. chicken stock
3 c. medium-diced white boiling potatoes, unpeeled (1 lb.)
5 c. corn kernels, fresh (5 ears) or frozen (1 1/2 lb.)
1 c. half-and-half
4 oz. sharp white cheddar cheese, grated

In large stockpot over medium-high heat, cook bacon and olive oil until bacon is crisp, about 5 minutes. Remove bacon with slotted spoon and reserve. Reduce heat to medium, add onions and butter to bacon fat, and cook 10 minutes, until onions are translucent. Stir in flour, salt, pepper, and turmeric and cook for 3 minutes. Add chicken stock and potatoes, bring to a boil, and simmer uncovered for 15 minutes, until potatoes are tender. If using fresh corn, cut kernels off cob and blanch for 3 minutes in boiling salted water. Drain. (If using frozen corn, you can skip this step.) Add corn to soup, then add half-and-half and cheddar. Cook for 5 more minutes, until cheese is melted. Season to taste with salt and pepper. Serve hot with a garnish of bacon. Serves 5 to 6.