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In the same soup pot over medium heat add minced onions and cook for 5 minutes. After 5 minutes add salt, pepper, flour, turmeric, potatoes, & chicken stock. Bring to a low boil and simmer for 20 minutes or until potatoes are tender. Turn the heat down to medium low and add the frozen corn and evaporated milk. Let chowder come back up to temperature and then slowly start adding the cheese one cup at a time, stirring constantly until all the cheese is combined.
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