DIRECTIONS: Place bacon in a large Dutch oven or heavy pot and sauté over medium heat, until cooked and crispy. Remove bacon with a slotted spoon and place on a paper towel lined plate. Set aside. With the pot still over medium heat, add the onions and garlic and sauté until the onions are soft and translucent, about 5 minutes. Sprinkle the flour over the onions, add turmeric, thyme, salt and pepper, to taste, and cook for an additional minute, stirring constantly. Add the broth, potatoes and cauliflower and stir with a wooden spoon, scraping the bottom of the pot (this releases the caramelized bits on the bottom). Bring the pot to a boil then decrease to simmer, cover and cook 20 minutes. Meanwhile, heat 4 ounces (about 2/3 cup) of the corn with a splash of water in a small microwave safe-dish until just defrosted, about 1 minute. Remove the lid from pot and transfer the cauliflower, 1 cup of the soup and warmed corn to a blender and blend until smooth. Transfer puree back to the pot. Add the remainder of the frozen corn, the milk and cheese. Mix then simmer for 3 minutes or until the cheese is melted and soup is heated through. Taste and adjust salt, if necessary. Serve topped with reserved bacon pieces. 

NUTRITION INFO: Serving: 1 2/3 cup, Calories: 309 kcal, Carbohydrates: 42 g, Protein: 15 g, Fat: 11 g, Saturated Fat: 5.5 g, Cholesterol: 27 mg, Sodium: 638 mg, Fiber: 5.5 g, Sugar: 10 g

(Recipe and photo courtesy of Skinnytaste)