Cheddar Corn Chowder 8 oz. bacon, chopped 1/4 Cup olive oil 6 Cups chopped yellow onions (4 large) 4 TB. Butter (Jackie uses unsalted) 1/2 Cup flour 2 tsp. salt (1 1/2 tsp. if using salted butter) 1 tsp. PENZEYS FRESHLY GROUND PEPPER 1/2 tsp. TURMERIC 12 Cups chicken stock (or 12 Cups water mixed with 1 1/2-2 TB. CHICKEN SOUP BASE) 6 Cups medium white potatoes,  unpeeled, diced (2 lbs.) 10 Cups corn kernels (10 large ears) 2 Cups half & half 1/2 lb. sharp white cheddar cheese, grated

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