Ingredients:

1/2 lb bacon

2 tablespoons butter

1 yellow onion

1 seeded jalepeno

1 clove garlic

salt

pepper

tumeric

1/4 cup flour

2-3 peeled and diced potatoes

2 cans corn

1 cup half and half

cheese

stock

Directions:

1. Fry bacon until crisp and set aside. In the same pan, add the butter and saute the onion, jalepeno, and garlic.

2. Add 1/2 tablespoon salt, 1/4 tablespoon pepper, and 1/4 tablespoon tumeric.

3. Add 1/4 cup of flour and let cook until slightly browned.

4. Add the diced potatoes and the stock and let simmer until the potatoes are tender, nearly 30 minutes.

5. Add the half and half. Remove from heat and add the cheese.

Bon Appetit!