Corn Chowder with Cheddar and Bacon

In a large saucepan, cook the onion and sweet pepper in vegetable oil over medium heat. When the vegetables are tender but not caramelized, add the broth and potatoes. Bring to a boil and then reduce heat to a gentle simmer. Cover and let cook for 10 minutes. Stir in the corn and cook uncovered until the potatoes and corn are tender, about another 10 minutes.

In a small pan on low heat, make a roux by heating the butter until melted and whisking in the flour. Continue stirring until the flour is completely incorporated and the mixture begins to turn blond, about 1 to 2 minutes. Slowly add in the milk, stirring until all lumps are gone and the mixture begins to thicken. Pour milk mixture into the corn mixture and continue stirring until the chowder is thick enough to coat a spoon and hold a line.

Add the bacon. Stir in cheddar cheese. Add salt to taste and plenty of fresh ground pepper.