Corn Chowder

Another soup that benefitted from the immersion blender.

• About 6 – 8 pieces of thick sliced bacon, cut crosswise into 1/4” strips.
• Can of corn – not drained
• 1 qt chicken stock
• 1 cup each finely chopped onion
• 1/2 – 3/4 cup each finely chopped
• onion
• celery
• carrot
• red or yellow or orange peppers
• 2-3 medium white potatoes 1/2” cubed
• 1/4 cup cream
• salt, freshly ground pepper, tobasco to taste

In a heavy bottom stock pot or dutch oven, cook bacon in a tablespoon or two of olive oil until well cooked.  Remove to a plate with paper towel.

In remaining bacon grease (should be around 2 TBs, if not add olive oil), saute chopped vegetables until soft and translucent and cooked down, about 15 minutes.  Add bacon back and saute for a couple more minutes.  Add stock, corn and potatoes to pot, bring to a boil then simmer for about 45 minutes until potatoes are soft.

Use immersion blender selectively - just enough to add some body to the chowder without eliminating all the texture and color.  Probably just a few seconds in a couple different parts of the pot.

Add cream and seasonings to taste.