Corn Chowder

Ingredients:

Method:

In a cold larg bottomed pot, add Bacon, turn heat to medium high, sauté Bacon for 5 minutes. Remove Bacon leaving Oil, set aside.
Add Oil, allow to get hot, add Onions, and Chili Pepper, lightly season with Salt, Pepper, and Garlic Plus. Sauté for 7 minutes. Add Celery, lightly season with Salt, Pepper, and Garlic Plus, sauté for 5 minutes. Add Pepper, saute for 5 minutes. Add Carrots, lightly season with Salt, Pepper, and Garlic Plus, sauté for 5 minutes.
Deglaze with Wine, allow Wine to evaporate.
Add 500 ml Chicken Stock, Chicken Bullion. Add in Salt, Pepper, Bay Leaf, Oregano, Paprika, and Nutmeg. With a stick blender, blend until smooth.
Add rest of the Stock, Corn, Cream Corn, and Potatoes.
After Soup starts to boil, reduce heat to low, cover and simmer for 40 minutes.
Add in Cream, simmer for 10 minutes.
Roux:
- In a skillet on medium heat, add Butter, allow to melt, simmer Butter for 3 minutes, until frothing slows. Add Flour, sauté for 3 minutes, stirring constantly.
Add Roux to Soup, mix well, then simmer for 5 minutes.