Corn & Fennel Chowder

• slices thick cut apple smoked bacon↗6
• medium onion, diced↗1
• fennel bulb, diced↗1
• garlic cloves, chopped↗4
• cups potatoes, diced↗2 cups
• ounces frozen corn↗8 ounces
• tablespoon cayenne, sauce Franks RedHot↗1 tablespoon
• salt and black pepper
• tablespoon vegetable oil↗1 tablespoon
• tablespoon flour↗1 tablespoon
• cup heavy cream↗1 cup
• cups chicken or 4 cups vegetable stock↗4 cups

Step-by-step instructions

1. 1

   Cook bacon until crisp and chop. Drain/remove bacon fat. Put vegetable oil in large pot and add bacon, onion, fennel, and garlic. Saute for about 2 minutes over medium-high heat. Add flour and stir while cooking for 1 minute. Slowly add stock, stirring constantly to avoid lumps. Add potatoes and cook until just tender. Add corn and cream and bring to a boil. Season with cayenne sauce, salt, and pepper. Put about half the chowder in the blender and puree. Serve hot.