1 pound corn kernels
12 oz can creamed corn
Kosher salt and freshly ground pepper
1 medium red bell pepper
2 tablespoons butter
1 tablespoons vegetable oil
1 large carrot diced
1 rib celery chopped1 medium yellow onion chopped
1 pound new potatoes peeled & diced
1 pound bacon, cooked until crisp & diced
3 tablespoons all-purpose flour
4 cups chicken stock
2 cups half-and-half
½ cup of deLorimier Reserve Chardonnay
½ tsp thyme1 tablespoon chicken bouillon
Preheat oven to 400
Place the bacon on a baking sheet in a single layer and place in the oven. Paying constant attention cook the bacon is slightly crisp (approximately 12 to 15 minutes). Remove to a plate lined with paper towels and allow to drain.
In a large pot, place the Butter and vegetable oil on medium heat, and add the onions, carrots, celery and bell pepper and thyme. Cook until onions are translucent and the vegetables start to soften. Add the flour stirring constantly and cook for approximately 2 minutes until the flour starts to cook. Add the wine stirring constantly until smooth. Add the corn kernels, creamed corn, potatoes and the chicken stock and bouillon and bring to a simmer, reduce the heat, and simmer on low for 30 minutes. Remove from heat and then whisk in the half & half until fully incorporated. Add the bacon and return to low heat and simmer for an additional 20 minutes stirring frequently to prevent burning onto pan. For desired consistency before serving if you need to thicken the soup, whisk together flour and milk and add to the soup gradually, stirring constantly until desired thickness is reached. To thin the consistency gradually add small quantities of milk until desired thickness is reached. Salt & pepper to taste.
Original Recipe by Julius Orth
