Perfect recipe for the cool fall and winter evenings. You can make up a pot on the weekend and send it as lunch all week.
½ lb. (250g) thick-cut bacon
1 medium yellow onion, diced
3 green onions, diced
2 celery ribs, diced
1 red bell pepper, diced
1 tsp (5 mL) fresh thyme
5 cups fresh or frozen corn kernels
½ tsp (2 mL) pure chipotle chile powder
2 cups (500 mL)half-and-half
2 cups (500 mL) low salt chicken broth
1 large russet potato, grated
Chop up the bacon and cook in a 5 or 6 quart Dutch oven or other heavy soup pot over medium-high heat until browned and crisp. With a slotted spoon, transfer the bacon to a paper-towel-lined bowl, and pour off all but 2 Tbsp of the rendered bacon fat.
Return the pot to medium-high heat and add the onion, the white half of the scallions, celery, bell pepper, and thyme. Cook, stirring occasionally, until the vegetables begin to soften. Add the corn and cook until softened. Mix in the chile powder and cook for 30 seconds.
Add the half-and-half and chicken broth and bring to a boil. Stir in the grated potato, lower heat to medium cover with a lid and continue cooking until the potato is cooked through, about 10 minutes. Season to taste with salt and garnish with the reserved bacon and scallions.