This soup was inspired by a soup I had at our favorite restaurant – I loved it, but they wouldn’t give me the recipe. So, I went home and came up with a soup that’s pretty darn close. If you don’t like spicy soup, you can leave out the chipotle altogether and it’s still very good. It’s best made with fresh sweet corn, but good frozen corn still makes a great soup.
4 large yellow onions, chopped
4 tablespoons unsalted butter
½ cup all purpose flour
1 teaspoon salt
½ teaspoon ground turmeric
12 cups good chicken stock
2-3 lbs. boiling potatoes, peeled & diced
1 chipotle chili in adobo – chopped fine
10 ears blanched sweet corn kernels or 3 lbs. frozen
2 cups half-and-half
½ lb. sharp white cheddar, cubed
In a large stockpot (8 quart minimum) on medium heat, melt the butter, add the onions, and cook until the onions are translucent (about 15 minutes). Add the flour, salt, and turmeric; stir in thoroughly, and then add the chicken stock, potatoes, and chipotle chili. Bring the soup to a boil and simmer uncovered for 15 minutes or until the potatoes are tender. Add the corn, half-and-half, and cheddar; simmer for 10 more minutes until the cheese has melted. Serve hot and garnish with crumbled bacon if desired.