Ingredients

The following ingredients have 6 Servings
  • 5 strips bacon ( cut into small pieces)
  • 3 Tablespoons unsalted butter ((43g))
  • 1 medium yellow onion (chopped (about 1 ¼ cup))
  • ½ red pepper (diced)
  • 1 large poblano pepper (seeds removed, finely chopped)
  • ¼ cup all-purpose flour ((30g))
  • 3 large garlic cloves (minced)
  • 4 cups reduced sodium chicken broth ((945ml))
  • 1 cup water ((235ml))
  • 2 cups half and half ((475ml))
  • ½ teaspoon smoked paprika
  • 1 teaspoon salt
  • ¾ teaspoon pepper
  • 1 ¼ lb red potatoes¹ (diced smaller than 1 inch (565g))
  • 7-8 ears fresh sweet corn, cut off the cob ((about 5 cups of corn))

Instruction

  • Add bacon to a large pot or Dutch oven. Turn heat to medium and cook until bacon is crispy and browned. Remove bacon from pot and reserve for later. Do not drain bacon grease.
  • Add butter to pot and allow it to melt.
  • Add onion, poblano pepper and red pepper, cook until softened (3-5 minutes).
  • Add the garlic and stir until fragrant (about 30 seconds)
  • Sprinkle your flour over the vegetables and stir until it is smooth and no clumps remain. Stir or whisk flour until smooth.
  • Stir in chicken broth, water, half and half, and spices (smoked paprika, salt, and pepper).
  • Add the potatoes and corn, bring mixture to a boil and boil (stirring occasionally) until potatoes are tender when pierced with a fork.
  • Once potatoes are cooked through, carefully ladle about 3 cups of the soup into a blender and blend until well-pureed. Alternatively you may use an immersion blender and blend the soup until desired consistency is reached (do not puree the whole soup, you'll lose that great hearty texture!).   
  • Return the pureed mixture back to the soup and stir well. Stir in reserved bacon.
  • Allow soup to simmer for 15 minutes (stirring occasionally) before serving.
  • Serve, topped with green onions, bacon, and additional smoked paprika, if desired.  Serve with a side of crusty bread!