4 ounces bacon, chopped

1 cup finely chopped onions

½ cup finely chopped carrots

½ cup finely chopped celery

2 tablespoons minced garlic

¾ cup finely chopped red bell peppers

5 cups fresh corn kernels (from about 7 ears)

¼ cup all-purpose flour

2 quarts chicken stock

1½ cups ½-inch-cubed, peeled russet potatoes

1 cup heavy cream

Salt and cayenne pepper to taste

Finely chopped fresh parsley for garnish

Place 8-quart stockpot over medium heat and cook bacon until crisp, about 5 minutes. Transfer bacon to paper towels to drain. Add onions, carrots and celery to rendered bacon fat in pot and cook, stirring often, until vegetables are soft, about 5 minutes.

Add garlic and cook until fragrant, about 30 seconds. Add bell peppers and corn to pot and cook 10 minutes, stirring often. Sprinkle flour into pot and cook, stirring constantly 5 minutes.

Add chicken stock to pot and stir to combine. Use whisk to break up any lumps. Add potatoes to pot and bring to boil. Reduce heat so soup simmers and continue to cook 20 minutes. Stir in cream, season with salt and cayenne pepper to taste, and serve soup in bowls, garnished with reserved crispy bacon and parsley.

Yield: 3 quarts, 10 to 12 servings.