Fennel and Corn Chowder

Ingredients:

6 slices bacon, diced
1 onion, chopped
1 fennel bulb, cored and diced
4 garlic cloves, minced
1/4 cup flour
4 cups chicken stock
4 large potatoes, peeled and diced
2 cups frozen corn, cooked
1 cup heavy cream
salt and pepper to taste
cayenne pepper
extra virgin olive oil

Directions:

1. In a large skillet, cook the corn over medium-high heat, about 5 minutes.

2. In a large soup pot, cook the bacon until it has become crisp. Add the onion and fennel and cook until tender, about 12-14 minutes.

3. Add the garlic and cook for another few minutes. Add the flour and stir constantly.

4. Slowly add the chicken stock, whisking to remove any lumps. At this point, add the potatoes to the soup and cook until tender.

5. Add the corn and the cream to the pot and bring to a boil.

6. Reduce the heat and season with salt, pepper and cayenne to taste.