Cheddar Corn Chowder

4 oz. turkey bacon
1/4 c. olive oil
3 cups chopped yellow onions
2 T. Smart Balance Light
1/3 c. and 2 T. flour
1 t. salt
1/2 t. black pepper
3/4 t. turmeric
6 c. 99% fat free chicken stock
3 c. diced potatoes, unpeeled
5 cups corn kernels
1 c. fat free half and half
1/2 lbs sharp white cheddar cheese, grated

In a large stockpot on 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 transluscent. 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 cobs and blanch the kernals for 3 minutes in boiling salted waater. Drain. If using frozen corn you can skip this step. 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 with salt and pepper. Serve hot garnished with bacon.

Number of Servings: 8

Recipe submitted by SparkPeople user ALI_GRL.