cheddar corn chowder

Maybe I should be calling this week 'the week of the happy dance recipes'.  I adore this soup.  I don't make it often but need to seriously think about freezing fresh corn this year so I can.  I've simplified the recipe so everything goes in one pot.  I've doubled the recipe a few times and passed on a few jars to friends.  Just make sure to borrow a dutch oven from a friend.  A double batch will not fit in one pot.  (Psst.  Take my word for it!)

Cheddar Corn Chowder - adapted generously from The Barefoot Contessa

2 Tablespoons olive oil
2 Tablespoons butter
1 medium onion, chopped
1/4 cup flour
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground turmeric
6 cups stock  (I used water and added one bouillon cube)
4 cups medium-diced yukon gold potatoes, unpeeled
6 ears corn, kernels cut from the cob
1 cup 2% milk
1 cup sharp white cheddar cheese, grated

In a large dutch oven or stock pot, heat the olive oil and butter over medium heat.  Add the onions and cook for 10 minutes, until the onions are translucent.

Stir in the flour, salt, pepper, and turmeric and cook for 3 minutes.  Add the stock and potatoes, bring to a boil and simmer uncovered for 15 minutes.  When the potatoes are tender, add the fresh corn.  Cook for 5 minutes.  Stir in the milk and cheddar cheese.  Continue to stir until the cheese has melted.  Season to taste.