Cheesy Potato Chowder

We had our first snow in Chicago today and I decided to make a yummy chowder to warm us up.

Prep time: 15 minutes
Cook time: 2 1/2 to 3 hours
Servings:  20 1 cup servings
Kitchen tools : 6 quart pot with lid

INGREDIENTS
8 potatoes peeled, diced
1/2 white onion, diced
1 cup Colby Jack shredded cheese
1 tbsp ground turmeric
1 pint half and half
1/2 gallon 2% milk
1 stick of real butter
1 can (15.25 oz) whole kernel corn
1/2 cup red bell pepper, diced
1/2 cup green bell pepper, diced
1/2 cup yellow bell pepper, diced
3 cups mashed potato flakes ( gives thickness to the chowder)
3 tbsp dried chives
3 tsp salt or to taste
3 tsp pepper or to taste
6 strips of bacon, cooked until crispy, drained, coarsely chopped
1 tbsp bacon grease reserved
4 celery stalks chopped

DIRECTIONS
1. Cook bacon on low covered until crispy while you prepare the other ingredients. Drain once crispy and chop coarsely. Reserve 1 tbsp of bacon grease.

2. Pour half and half, milk, cheese and stick of butter in pot on the stove on low heat. Add dried chives, ground turmeric, salt and pepper. Cover and stir frequently.

2. Wash, peel, and dice potatoes. Dice bell peppers, onion, and celery.

3. Add potatoes, all your bell peppers, onion, and celery to the pot.

4. Once bacon is ready and chopped add to the pot along with the tbsp of bacon grease.

4. Cover the pot and let simmer for 2 1/2 to 3 hours.