¼ cup Greek olive oil
4 tablespoons (1/2 stick) unsalted butter
6 cups chopped sweet onions (4 large onions)
½ cup flour
Sea salt and freshly ground black pepper to taste
½ teaspoon ground turmeric
12 cups low sodium chicken stock
6 cups medium-diced white boiling potatoes, unpeeled (2 pounds)
3 pounds frozen corn kernels ~ defrosted
2 cups half-and-half

In a large stockpot over medium-high heat, heat the olive oil with the butter and add the onions ~ cook for 10 minutes, until the onions are translucent.




Stir in the flour, salt, pepper, and turmeric and cook for 3 minutes. Add the chicken stock and potatoes, bring to a boil, and simmer uncovered for 15 minutes, until the potatoes are tender. Add the corn to the soup, then add the half-and-half. Cook for 5 more minutes, until just heated through. Using an emersion blender, blend chowder to a rough consistency ~ do not puree it all the way through. You should be able to see some of the corn kernels and some small pieces of potatoes. Reheat the chowder and season to taste with salt and pepper.