The recipe on Food Network is for double this amount. I printed out the recipe online and decided to half it. I remembered to half everything until I got to the spices... and accidentally added double the amount of salt, pepper and turmeric for the recipe! Needless to say, the soup was very salty, but still good :)
by Ina Garten
4 ounces bacon, chopped
1/8 cup good olive oil
1 large chopped yellow onion
2 tablespoons unsalted butter
1/4 cup flour
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground turmeric
6 cups chicken stock or 3 cans (14-16 oz size)
3 cups medium-diced white boiling potatoes, unpeeled (1 pound)
5 cups corn kernels, fresh (5 ears) or frozen (1 1/2 pounds) or 3 15 oz cans
1 cup half-and-half
1/4 pound sharp white cheddar cheese, grated
In a large stockpot over medium-high heat, cook the bacon and olive oil until the bacon is crisp, about 5 minutes. Remove the bacon with a slotted spoon and reserve. Reduce the heat to medium, add the onions and butter to the fat, and cook for 10 minutes, until the onions are translucent.
Stir in the flour, salt, pepper, and turmeric and cook for 3 minutes. Add the chicken stock and potatoes, bring to a boil, and simmer uncovered for 15 minutes, until the potatoes are tender. If using fresh corn, cut the kernels off the cob and blanch them for 3 minutes in boiling salted water. Drain. (If using frozen corn you can skip this step.) Add the corn to the soup, then add the half-and-half and cheddar. Cook for 5 more minutes, until the cheese is melted. Season, to taste, with salt and pepper. Serve hot with a garnish of bacon.
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