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
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Cook bacon in a large pot until crisp; transfer to a paper towel-lined plate. Discard all but 1/4 cup drippings.
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Sweat onions, bell peppers and garlic in drippings until softened, about 5 minutes.
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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.
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Reduce heat to medium-low; simmer soup until potatoes are fork-tender, 10-12 minutes. Discard corn cobs and bay leaf.
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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.
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Garnish servings with scallions and bacon.