When onions are softened and translucent, stir in flour, thyme, cayenne pepper and turmeric. Let cook for about 1 minute, then add chicken broth, potatoes, corn and sugar. Bring to a simmer and cook for 10-12 minutes, until potatoes are tender when stabbed with a fork. Stir in cream, cheeses, and reserved bacon. Bring to a gentle simmer, stirring until cheeses are melted. Add salt and pepper if needed to taste, and serve hot.
Notes
Let leftovers cool to room temperature before refrigerating for up to a week, or freeze leftovers for longer storage. Reheat gently to avoid curdling cream.
Recipe by Hidden Ponies at https://hiddenponies.com/2015/11/bacon-corn-chowder/