Ingredients

4 oz bacon, chopped

1 c finely chopped onion

1/2 finely chopped carrots

1/2 finely chopped celery

2 tbsp minced garlic

3/4 c finely chopped red peppers

5 c fresh corn kernels, about 7 ears

1/4 c flour

2 qts chic stock or low sodium chic broth

1 1/2 c 1/2 in cubed peeled russett potatoes

1 tbsp salt

1/4 tsp cayenne

1 c heavy cream

Parsely for garnish

Preparation

  1. Heat oven over med high heat and cook bacon until crispy, about 5 mins. Remove bacon and drain on paper towels. Add oniion, carrot and celery, stirrring often until veggies are soft, about 5 mins.
  2. Add garlic and cook until frgrant, about 30 secs. Add bells and corn and cook 10 mins stirring often.
  3. Sprinkle flour into pot and cook stirring constantly for 5 mins. Pour chic stock into pot and stir to combine. Use whisk to break lumps.
  4. Add potatoes and bring to boil, then reduce and simmer about 20-30 mins Season with salt and cayenne and stir in cream. Serve with bacon and parsely garnish.