2 strips bacon (raw), diced small
1/2 cup Florida onion, diced small
1/2 cup Florida red pepper, diced small
2 cup Florida sweet corn, cut from cob
3 Tbsp flour
3 cups chicken or vegetable stock
1 cup russet potatoes, diced medium
1 cup heavy cream
1 Tbsp. fresh parsley, chopped
salt and pepper to taste
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Method: Render bacon over medium-high heat in a large sauce pan until crisp; add onions, peppers, and Florida sweet corn and stir for approximately two minutes; add flour and stir for one minute; add stock and stir until smooth, bring to a boil, add potatoes and simmer for 15-20 minutes to desired consistency; add cream and simmer 2 more minutes. Season with fresh parsley, salt, and pepper.
Yield: approximately 1 quart
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