Fall into Soup!

     It's Fall once again and with the temperature dipping down what better time than now to enjoy a hearty bowl of homemade soup?  I recently came across an interesting recipe in the most recent Penzey's Spice catalogue for cheddar corn soup.  So I gave it a try and was pleased with the result.  Here it is for you:

Cheddar Corn Soup

8 oz bacon, chopped                                         1 tsp freshly ground pepper

1/4 cup olive oil                                                 1/2 tsp turmeric

6 cups chopped yellow onions                        12 cups chicken stock

4 Tbsp butter, unsalted                                    6 cups medium white potatoes,

1/2 cup flour                                                                   unpeeled, diced

2 tsp salt                                                              2 cups half & half

10 cups corn kernels                                         1/2 lb sharp white cheddar, grated

In a large pot, cook the bacon in the olive oil over medium high heat until the bacon is crisp.  Remove the bacon with a slotted spoon and set aside on a paper towel-lined plate to drain.  Reduce the heat to medium; add the onions and butter and cook for 10 minutes.  Stir in the flour, salt, pepper, and turmeric; cook, stirring, until thick and creamy--about 3 minutes.

Add the chicken stock and potatoes.  Bring to a boil and simmer, uncovered, until the potatoes are tender, about 15 minutes. (I cooked them for about half that !)   If using fresh corn, cut the kernels off the cobs and blanch for 3 minutes in boiling salted water and then drain.  Reduce the heat to low, add the corn to the soup, and then add the half and half and cheddar.  Cook for 5 more minutes, until the cheese is melted.  Season to taste and serve hot with a garnish of bacon.

Prep time:  30 minutes

Cooking time:  about an hour

Serves: 22-24