Potato Corn Soup With A Little Kick

• 3 slices Bacon
• 3 stalks Celery, Chopped
• 1 Red, Orange Or Yellow Bell Pepper, Stem And Seeds Removed Then Chopped
• 1 Onion, Chopped
• 1/2 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

1. 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.
2. While the bacon is frying, chop up the onion, pepper and celery to a small dice.
3. 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.
4. While the veggies cook, slice the corn kernels off of three fresh ears of corn, and chop the potatoes into 1 inch cubes.
5. 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.
6. 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.
7. Ladle and enjoy!

bacon, stalks celery, red, onion, salt, red potatoes, fluid, milk, weight pepper

Taken from tastykitchen.com/recipes/soups/potato-corn-soup-with-a-little-kick/ (may not work)