with red peppers & bacon
Yield: 12 servings
Prep Time: 30 minutes
Cook Time: 1 hour
Wine Suggestion: Eroica Riesling, Indian Wells Chardonnay, Columbia Valley Sauvignon Blanc
1 Tbsp olive oil
4 slices raw bacon, diced
1 large yellow onion, diced
1 leek, white part only, diced
2 small celery stalks, diced
1 red pepper, diced
1 clove garlic, minced
6 Tbsp flour
2 cans (15-oz each) corn, drained, reserving liquid or 4 cups fresh corn cut off the cob
Reserved corn liquid plus chicken stock to make 1 quart of liquid
2 cup milk
2 lbs yukon gold potatoes, peeled and diced to ½” cubes
½ cup cream
Kosher salt and pepper, to taste
Heat a large stockpot over medium-high heat; add oil. Saute bacon until crisp; reduce heat to medium, and stir in vegetables. Cover and cook for 5 minutes, stirring occasionally. Stir in flour and cook for 30 seconds. Whisk in the stock/corn liquid and milk. Bring to a boil over high heat, stirring often. Add potatoes; reduce heat to a simmer, cooking until potatoes are tender. Add corn and cream. Season the soup with salt and pepper.
