Ingredients

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8 ounces bacon, chopped

1.5 pounds breakfast sausage, ground

¼ cup good olive oil

3 cups chopped yellow onions (2 large onions)

4 tablespoons (½ stick) unsalted butter

½ cup flour

2 teaspoons kosher salt

1 teaspoon freshly ground black pepper

½ teaspoon seasoning salt

12 cups chicken stock

6 cups medium-diced white boiling potatoes, unpeeled (2 pounds)

10 cups corn kernels, fresh (10 ears) or frozen (3 pounds)

2 cups half-and-half

½ pound sharp white cheddar cheese, grated

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Directions

1. In a large stockpot over medium-high heat, cook the bacon and olive oil until the bacon is crisp, about 5 minutes. Remove the bacon with a slotted spoon and reserve.

2. Reduce the heat to medium, add the onions, and sausage to the bacon fat, and cook for 10 minutes, until the onions are translucent.

3. Add enough butter to total ½ cup liquid fat. Stir in the flour, salt, pepper, and seasoning salt, then cook for 3 minutes.

4. Add the chicken stock and potatoes, bring to a boil, and simmer uncovered for 15 minutes, until the potatoes are tender.

5. If using fresh corn, cut the kernels off the cob and blanch them for 3 minutes in boiling salted water. Drain. (If using frozen corn you can skip this step.) Add the corn to the soup, then add the half-and-half and cheddar.

6. Cook for 5 more minutes, until the cheese is melted. Season, to taste. Serve hot with a garnish of bacon.