Corn chowder with bacon, potatoes and red peppers

Makes: 6 servings

pound bacon, cut into ½-inch pieces 1 large onion, finely chopped

2 pounds white rose or red rose potatoes, peeled and cut into ½-inch pieces

1 large red sweet pepper, seeded and finely diced

6 cups chicken or vegetable stock

2 fresh thyme sprigs

4 cups corn kernels (from about 8 medium ears)

cup milk or whipping cream

Salt

Freshly ground white pepper

1 tablespoon finely chopped parsley, for garnish

1. Place the bacon pieces in a large nonaluminum soup pot over medium heat. Saute until crisp and light brown, about 5 minutes. Using a slotted spoon, transfer to paper towels and reserve.

2. Add the onion to bacon drippings over

medium heat and saute until softened but not browned, 3 to 5 minutes. Add potatoes and saute until slightly softened, about 3 minutes. Add the red pepper and continue to saute for another minute, stirring constantly.

3. Raise the heat to medium-high, add the chicken or vegetable stock and thyme, and bring to a boil. Reduce the heat to mediumlow, cover partially and simmer until the potatoes are just tender, about 20 minutes. Discard the thyme sprigs.

4. Scoop out about one-fourth of the potato-vegetable mixture and place in a food processor or blender. Process until smooth. Return the puree to the soup.

5. Add the corn and cream, and cook for about 5 minutes longer to cook the corn and blend the flavors. Add the bacon and mix to combine. Stir in the salt and pepper and taste for seasoning.

6. Ladle into bowls, garnish with parsley and serve immediately.

Note: This may be prepared 8 hours in advance through Step 5 and refrigerated. Reheat gently before serving.