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The soup is still on, with 's monthly soup recipe!

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Celebrating what is in season is a great reason to cook. As such, the kitchens of Full Moon Cuisine decided to celebrate a fine vegetable of summer, corn (but... is it grass? 10 bonus points if you get that reference) through making a hearty chowder. And with a few basic ingredients, you too can have a satisfying chowder for a group of any size in not a lot of time. Here's what you'll need:

- 4 oz bacon (chopped)
- 2 tbsp olive oil
- 2 tbsp butter
- 2 yellow onions (chopped)
- 1 pound yukon gold potatoes (diced, unpeeled)
- 1/4 cup flour
- 1/4 tsp turmeric
- 6 cups chicken stock
- 5 cups corn kernels (5 ears or two 1 pound bags of frozen corn)
- 1 cup half-and-half
- 1/2 pound shredded white cheddar
- Salt and pepper

To begin, coat the bottom of your soup pot with olive oil and set your burner to medium-high heat. Once at temperature (the oil will look hazy), add the chopped bacon and render out the fat. Remove the bacon to a paper towel-lined plate and cover, we'll use it later for garnish. Reduce the heat to medium and then add the onions and butter, stirring to combine. Allow to cook for about 10 minutes until the onions are translucent.

Next, stir in the flour (this will help thicken the soup), salt and pepper, and turmeric and cook for several minutes. Next add in the diced potatoes and chicken stock, bring to a boil and allow to simmer for 15-20 minutes until the potatoes are tender. Now to add the star, the corn! If you are using fresh corn, cut the kernels off of the cobs and blanch in salted, boiling water for 3 minutes, drain, and then add to the soup. If you are using frozen corn, cut open the bag and add directly from the freezer (talk about a time saver!). Finally, add the cheese and half-and-half, allowing another 5 minutes to reheat the soup up to temperature, spoon into a bowl, garnish with bacon, and serve.

Corn always has a wonderfully bright, sweet flavor. When added to a soup, this sweetness blends well with the sharp cheese and satisfying bacon and potatoes. Making this up will guarantee to please your diners at a picnic or provide you with quite a few dinners for the week. To help make sure there is enough to go around the kitchen will be staying open late. Care to place an order?

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Allergy warning – please read all recipes carefully and be aware of any allergies or sensitivities that may affect your health and well-being