Serves 8

• 2T butter
• 2T flour
• 1c milk
• 1/2 pound bacon, large dice
• 4c chicken broth
• black pepper
• 1 onion, diced
• 6c potatoes, peeled and diced
• 1/8t cayenne pepper
• 3 celery stalks, sliced
• 1c carrot, diced
• 4-6 garlic cloves, minced
• 2c frozen corn
• Cheddar cheese, shredded, for garnish
• 8 green onions, sliced, for garnish

Melt in large soup pot over mediumrvhigh heat. Add the bacon and cook until crispy. Remove bacon,drain on paper towels and reserve.

Pour off most of the bacon fat. Add the onion, celery and garlic and cook soft. Sprinkle on the flour and stir well into the veggies. Add the chicken broth and potatoes. Cover the pot and bring to a boil; then lower the heat and simmer about 20 minutes. Add carrots, corn and half of the bacon. Cover and simmer about 10 minutes.

Stir in the milk. Season with black pepper and cayenne pepper. Using an immersion blender, pulse blend in the pot several times to thicken the soup but still leaving some potatoes and corn in large pieces. Garnish with remaining bacon, cheddar cheese and green onions.