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	Truffled Corn Chowder 4 oz bacon or pancetta, diced 2 onions, small dice 2 Tbsb. Butter 2 Tbsp all purpose flour 4 cups chicken stock 2 Large Potatoes, peeled and diced 1 cup half & half 4 cups fresh corn, removed from cob 1 large bell pepper, diced Cuisine Perel White or Black Truffle Oil for garnish ¼ Bunch Fresh Tarragon or Flat Leaf Parsley for garnish Salt & Pepper to Taste In soup pot, heat bacon over medium heat until fat is rendered, stirring continuously about 5 minutes	1
	Copyright 2005 Cuisine Perel, All Rights Reserved

	Add onions and cook, still stirring until translucent, about 5-7 minutes Add butter and allow to melt Add flour and cook, stirring continuously about 5 minutes Add stock and stir, making sure that flour has completely dissolved Add potatoes and cook until just tender, about 12-15 minutes Add half & half, corn and bell pepper and cook until heated through, about 5-7 minutes more. DO NOT ALLOW half & half to boil. Season to taste with salt and pepper Immediately before serving, drizzle with Cuisine Perel Truffle Oil and fresh herbs Serves 4	2
	Copyright 2005 Cuisine Perel, All Rights Reserved