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
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
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