Potato Corn Soup with a Little Kick

Ingredients

• 3 slices Bacon
• 3 stalks Celery, Chopped
• 1  Red, Orange Or Yellow Bell Pepper, Stem And Seeds Removed Then Chopped
• 1  Onion, Chopped
• ½ teaspoons Each Salt, Pepper And Cayenne Pepper
• 3 ears Corn, Husks Removed, Kernels Cut Off The Ear
• 2 pounds Red Potatoes, Cut To 1" Cubes
• 48 ounces, fluid Low Sodium Chicken Broth
• 1 cup Half-and-half
• 2 cups Milk (I Used 1%)
• 8 ounces, weight Pepper Jack Cheese, Shredded

Preparation Instructions

Chop up the bacon and add it into a soup pot. Fry bacon until crispy over medium heat, then remove it onto a paper towel lined plate.

While the bacon is frying, chop up the onion, pepper and celery to a small dice.

After removing the bacon, add these veggies into the hot bacon grease and cook, stirring once or twice for 2 minutes, then add salt, pepper and cayenne pepper and let cook for an additional 2-3 minutes, until soft.

While the veggies cook, slice the corn kernels off of three fresh ears of corn, and chop the potatoes into 1 inch cubes.

After the onions, peppers and celery have softened a bit, add the chicken broth and bring to a simmer. Once simmering, add the diced potato. Allow the potato to cook for 10 minutes, then stir in the corn and cook (at a simmer or low boil) for an additional 10 minutes.

Once the potatoes and corn are soft, reduce the heat to low and add in half-and-half and milk and crumble the bacon back into the soup. Stir in the shredded cheese and heat until it has all melted.

Ladle and enjoy!