My Ode to Chowdah (of the Cheddar/Corn variety)

For those who were at my shower, or just generally appreciate the goodness of Ina Garten, you will know the delight that is Cheddar Corn Chowder. Here is a modification of said recipe (modified only in proportions, as I do not actually have a pot big enough for her entire recipe):

Swirl some olive oil in the bottom of a large stockpot and heat to medium. Add approx. 8 oz of chopped bacon (more or less depending on taste and fatty cravings). Cook the bacon until crisp, remove from pot and drain on paper towels. Add about 4 cups of chopped onions (2-3 medium onions) and cook until soft and translucent. Add 1/2 tsp tumeric and salt and pepper (I tend to use a lot of pepper to season it up) to taste. Add about 1/4 to 1/3 flour and cook for another 2 minutes. Add in about 9 c chicken stock and allow stock to warm. Add 2 pounds of chopped red skin, yukon, or white boiling potatoes. Allow chowdah to simmer for 20 minutes or so. Add 2 pounds frozen corn kernels (or fresh, if you blanch it first). Allow kernels to warm. Add 1 and 1/2 c half and half and 1/2 to 3/4 pound grated sharp cheddar cheese. Cook until cheese melts and serve with crusty bread in a big ol' bowl. De-freakin'-licious.