Cheddar Corn Chowder

Cheddar Corn Chowder -- Serves 10-12

8oz. Bacon, Chopped
1/4 C Olive Oil
6 C (4lg.) Yellow Onions, Chopped
4 T Butter
1/2 C Flour
2 tsp. Salt
1 tsp. Pepper
12 C Chicken Stock
6 C Medium-Diced white boiling potatoes (peeled or unpeeled)
10 C Corn Kernels, Fresh (10 ears) or Frozen (3 lbs.)
2 C Half and Half
1/2 lb. Sharp Cheddar, grated

In large stockpot, cook bacon and olive oil until crisp and set aside.  Add onions and butter to the fat and cook until the onions are translucent ( about 10 min.).  Stir in flour, salt, and pepper and cook for 3 minutes. Add Chicken stock and potatoes. Bring to boil and simmer uncovered for 15 minutes.  If using fresh corn cut kernels off cob and blanch 3 minutes in boiling salted water and drain (skip this step if using frozen corn). Add corn to soup, then add half and half and cheddar.  Cook 5 more min or until cheese is melted.  Season to taste with salt and pepper. Serve hot with garnish of bacon and chives.