½ lb of bacon – chopped into small pieces
¼ cup olive oil
2 cups yellow onions – finely chopped
½ stick of unsalted butter
2 teaspoons kosher salt
1 teaspoon grated black pepper
1 teaspoon smoked paprika
12 cups low sodium chicken broth
6 cups of medium white potatoes – unpeeled and diced
½ cup all purpose flour
10 cups frozen corn kernels
2 cups half and half
8 ounces of sharp cheddar cheese (white or yellow, whichever you prefer)
In a large stock pot over medium high heat, cook the bacon until it is crispy. Remove from the stock pot and drain on paper towels. Drain off most of the bacon grease and add more olive oil, if necessary. Reduce heat to medium and add the onions and butter; sauté until the onions are soft and translucent, approximately 10 minutes. Stir in the flour, salt, pepper and smoked paprika. Cook for 3 minutes, stirring frequently. Add the chicken stock and potatoes and bring to a boil and reduce to a simmer until the potatoes are tender. When potatoes are tender, add in half and half and frozen corn kernels. Simmer for about 5 minutes. Add grated cheese and stir until it is fully melted. Season with salt and grated black pepper.
Serve with bacon garnish and additional grated cheese.
Adapted: The Barefoot Contessa Cookbook – 1999