In a large stock pot or Dutch oven or medium-high heat, cook bacon until crisp, about 5 minutes. Remove from pot and reserve. Add onions and butter and cook until softened, about 10 minutes.
Stir in flour and turmeric and cook 1 minute. Stir in chicken broth, potatoes, and 1 teaspoon salt. Bring to boil, reduce heat, and simmer uncovered until potatoes are tender, about 15 minutes.
Stir in corn, half-n-half, cheese, and bacon. Cook until corn is heated through and cheese is melted, about 5 minutes. Season to taste with salt and pepper (I like 1 teaspoon salt and 1/2 teaspoon pepper). Garnish with chives if desired.
Bacon: Chopped bacon adds a smoky counterpart to the sweet corn. Corn chowder with ham is is just as fabulous.
Turmeric: This golden-hued spice boosts the yellow color of soup naturally and adds a subtle flavor.
Potatoes: Look for the thin-skinned new baby potatoes of any color.
Corn: To substitute fresh corn, bring a large pot of water and 1 tablespoon salt to a boil over high heat. Add 12 ears of corn (you may need to work in batches) and boil for 3 to 5 minutes. Submerge ears in a large bowl of ice water. When the corn is cool enough to handle, cut it off the cob and proceed with the recipe.
Half and half: Substitute 4 1/2 teaspoons melted butter plus enough whole milk to equal 1 cup for the half and half.
Yield: This Corn Chowder recipe makes a lot of soup: 16 cups or 4 quarts, enough for 8 generous servings of 2 cups each. For a party or buffet with other main dishes, plan on 1 cup of soup per person.
Storage: Store leftovers covered in the refrigerator for up to 4 days.
Freezer: Soups with dairy may have a grainy texture and separate when you thaw them out. So, I don't recommend freezing this soup.