4 oz bacon, chopped
2 Tbsp olive oil
2 large yellow onions, chopped
2 Tbsp butter
1/4 cup flour
1 tsp salt
1/2 tsp black pepper
6 cups chicken stock
3 cups (1 lb) white boiling potatoes, unpeeled, diced
5 ears fresh corn
1 Tbsp fresh parsley, finely minced
1 cup half-and-half
1/2 lb (about 1/4 wheel) Cougar Gold®, grated
In a large stockpot on medium-high heat, cook the bacon in the olive oil until the bacon is crisp, about 5 minutes. Remove the bacon with a slotted spoon and reserve. Reduce the heat to medium; melt the butter in the bacon oil and add the onions. Cook for 10 minutes until the onions are transparent.
Whisk in the flour, salt and pepper and cook for 3 minutes. Add the chicken stock and potatoes, bring to a boil and simmer uncovered for 15 minutes, until potatoes are tender. Meanwhile, cut the kernels off the cobs and add them to the soup. Cook until corn is al dente (about 5-10 minutes). Add cream and cheese to soup. Simmer for 5 minutes until the cheese is melted. Season to taste with additional salt and pepper. Serve hot with a garnish of bacon.