Corn & Fennel Chowder

• 6 slices thick cut apple smoked bacon
• 1 medium onion, diced
• 1 fennel bulb, diced
• 4 garlic cloves, chopped
• 2 cups potatoes, diced
• 8 ounces frozen corn
• 1 tablespoon cayenne, sauce Franks RedHot
• salt and black pepper
• 1 tablespoon vegetable oil
• 1 tablespoon flour
• 1 cup heavy cream
• 4 cups chicken or 4 cups vegetable stock

1. Cook bacon until crisp and chop. Drain/remove bacon fat. Put vegetable oil in large pot and add bacon, onion, fennel, and garlic. Saute for about 2 minutes over medium-high heat. Add flour and stir while cooking for 1 minute. Slowly add stock, stirring constantly to avoid lumps. Add potatoes and cook until just tender. Add corn and cream and bring to a boil. Season with cayenne sauce, salt, and pepper. Put about half the chowder in the blender and puree. Serve hot.

apple smoked bacon, onion, fennel bulb, garlic, potatoes, corn, cayenne, salt, vegetable oil, flour, heavy cream, chicken

Taken from www.food.com/recipe/corn-fennel-chowder-402669 (may not work)