4 oz. sliced bacon, cut into 1 inch pieces
2 tbsp. unsalted butter
2 c. chopped onions
2 tbsp. unbleached all-purpose flour
4 c. chicken broth
2 lg. potatoes, peeled and cut into 1/4 inch dice
1 c. half and half
4 c. cooked corn kernels, drained
3/4 tsp. pepper
Salt to taste
1 lg. red bell pepper, cut into 1/4 inch dice
3 scallions, 1/4 inch slices
1 tbsp. cilantro (garnish)

Wilt bacon in a large soup pot over low heat until fat is rendered, about 5 minutes. Add butter, melt. Add the onions and wilt over low heat for 10 minutes. Add the flour and cook, stirring another 5 minutes. Add the stock and potatoes. Continue cooking over medium-low heat until the potatoes are tender. Add the half and half, corn, pepper and salt. Cook 7 minutes, stirring occasionally. Add the bell pepper and scallions, adjust the seasonings and cook an additional 5 minutes. Serve immediately garnished with cilantro. 6 portions.