I bought this soup magazine published by Cuisine at Home from Costco a while back. I love Cuisine at Home Magazine and this was one of their special publications and while I am not a big lover of soup or chowders I was hoping there were some recipes in it that would change my mind. This one tonight absolutely did. It takes a lot for me to love a soup and this was a good one. Even the kids ate it and when I say kids I don't mean two outta three, I mean all the kids, which is a rare occasion. Natalie ate two bowls! We had ours with Tim's yummy cornbread. So here it is without further ado, with as always my additions to it.

Cheese and Corn Chowder

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Makes 12 cups

Saute; Sweat:

• <span 5 strips thick sliced bacon, diced
• <span (I added a chicken breast that I sauteed up) optional
• <span 2 Tbsp butter
• <span 2 Tbsp Olive oil
• <span 2 cups onion, diced
• <span 1 cup celery, diced
• <span 1/4 cup flour
• <span 2 tsp minced fresh thyme (I used dried, it's still good)
• <span 1 tsp kosher salt
• <span 1/4 tsp cayenne
• <span 1/4 tsp turmeric

<span Add; Garnish with

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• 6 cups chicken broth
• 1 lb russet potatoes (I used red and yukon), peeled, diced
• 8 ears fresh corn, shucked, trimmed (4-5 cups kernels, I used frozen corn, thanks Mom!)
• 1 cup heavy cream
• 1 cup white Chedder cheese (I used Havarti and Gouda)
• 2 oz. cream cheese
• Minced fresh chives ( I didn't have any so no biggie)

Saute bacon in a large pot over medium heat until crisp, 5 minutes; drain on a paper towel-lined plate and set aside. Pour off drippings, wipe out pot with a paper towel. I left a little grease in there at this point and sauteed up my chicken breast and then pulled it off and cut it up and set it aside also. Wipe out the pot again and return it to burner. Melt butter with oil, add onion and celery, and sweat until soft, 7-8 minutes. Stir in flour, thyme, salt, cayenne, and turmeric and cook 2 minutes.

Add broth, potatoes, and corn kernels. Bring to a boil, reduce to medium heat and simmer until potatoes are tender, 10-12 minutes. Stir in cream, both cheeses, bacon and chicken; simmer until cheese melts, about 5 minutes. Garnish with chives.