Categories: Soup

Ingredients

• 8 strips thick-sliced bacon, diced
• 1 cup diced onions
• 1 cup diced red bell peppers
• 1 tbsp. minced fresh garlic
• 1/3 cup flour
• 4 cups chicken broth
• 12 oz. red-skinned potatoes, cubed
• 5 ears fresh sweet corn, shucked, kernels cut from cobs; cobs reserved
• 1 dried bay leaf
• 1/8 tsp cayenne pepper
• 2 cups half-and-half
• 7 oz shredded sharp white Cheddar
• 2 oz cream cream, cubed and softened
• Salt, black pepper and cayenne to taste
• Sliced scallions

Directions

1. Cook bacon in a large pot until crisp; transfer to a paper towel-lined plate. Discard all but 1/4 cup drippings.

2. Sweat onions, bell peppers and garlic in drippings until softened, about 5 minutes.

3. Stir in flour and cook 1-2 minutes. Whisk in broth, then add potatoes, corn cobs, bay leaf, and cayenne; bring to a boil over high heat.

4. Reduce heat to medium-low; simmer soup until potatoes are fork-tender, 10-12 minutes. Discard corn cobs and bay leaf.

5. Add corn kernels, half-and-half, Cheddar, by the handful, and cream cheese. Simmer soup until cheeses melt, stirring often; season with salt, black pepper and cayenne.

6. Garnish servings with scallions and bacon.

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