Ingredients
- 3 slices bacon
- 1/2 stick butter
- 1 small onion, diced
- 1/2 bell pepper, diced
- 1 small carrot, finely diced (optional)
- 1 small celery stalk, diced (optional)
- 1 clove garlic, minced
- 1 tsp dried parsley flakes
- 1/3 cup all-purpose flour
- 1 1/2 cups potato, chopped
- 3 cups corn kernels, fresh or frozen
- 4 cups chicken stock
- 1 cup sharp white cheddar, grated (can also use a mild cheese such as Monterrey Jack)
- 1 cup half-and-half or heavy cream
- 5 dashes Tobasco
- Kosher salt and freshly ground black pepper
Directions
Cut bacon in small pieces and fry in large pot until crispy, remove bacon leaving the renderings Add the onion, carrot, celery, and saute until onions are translucent. Next add in garlic, salt, pepper, parsley and potatoes and cook for 2 minutes or so. Add the flour and cook for a couple more minutes. Add in chicken stock and deglaze pan then add corn. Bring to a boil and then reduce and simmer until potatoes are done.After potatoes are done and the soup has thickened add the cheese, cream, nutmeg and salt and pepper to taste. Simmer just until cheese has melted then add the remaining butter, stirring until it melts. Serve immediately.
Serve with crusty bread or crackers.
**variations—add ham or crab for your carnivores.
