5 ounces sliced bacon, cut into 1 inch pieces
2 tablespoons unsalted butter
2 cups chopped white or Spanish onions
2 tablespoons unbleached all purpose flour
5 cups chicken stock
2 large potatoes, peeled and cut into 1/4 inch dice
1 1/2 cups of heavy cream
4 cups of fresh corn kernels
3/4 teaspoon coarsely ground black pepper
salt to taste
1/8 teaspoon of cayenne pepper or more to taste (optional)
1 large red bell pepper, cut into 1/4 inch dice
3 scallions (green onions), white bulb and 3 inches green, cut into 1/4 inch slices
Saute the bacon in a large soup pot over low heat until fat is rendered, about 5 minutes. Add the butter and allow it to melt
Add the onions and wilt over low heat for 10 minutes. Add the flour and cook, stirring, another 5 minutes.
Add the stock and potatoes. Continue cooking over medium low heat until the potatoes are just tender, 12 to 15 minutes.
Add the heavy cream, corn, red bell pepper, black pepper and salt. Cook 7 minutes, stirring occasionally. If you feel the soup is still on the thick side add a little water or stock to the consistency that you prefer.
Ready to serve. Can garnish with cilantro and or cheddar cheese.
Serves about 6