Yield: 1 servings
|6 slices||Pepper bacon; diced|
|1 tablespoon||Vegetable oil|
|1 \N||Yellow onion; diced|
|1 large||Fennel bulb; diced|
|4 \N||Cloves garlic; chopped|
|4 cups||Chicken Stock|
|4 larges||Potatoes; diced|
|\N \N||Kernels cut from 5 ears corn; (about 2 cups)|
|1 cup||Heavy cream|
|¼ cup||Cayenne sauce|
|\N \N||Salt and black pepper to taste|
In a very large stockpot, cook diced bacon until crisp. Add vegetable oil and heat. Add onion, fennel, and garlic and saute until tender, about 2 minutes.
Add flour and stir while cooking for about 1 minute. Slowly add the chicken stock, whisking constantly to avoid lumps. Add diced potatoes and cook until barely tender.
Add corn and cream and bring to a boil. Season with cayenne sauce, salt, and pepper. Serve hot. Use less cayenne sauce if you want a less spicy soup.
Converted by MC_Buster.
Per serving: 1575 Calories (kcal); 104g Total Fat; (59% calories from fat); 24g Protein; 135g Carbohydrate; 326mg Cholesterol; 8835mg Sodium Food Exchanges: 7 Grain(Starch); 0 Lean Meat; 2½ Vegetable; 0 Fruit; 20 ½ Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.