This wonderful southwestern soup makes around 8 quarts, enough to feed a crowd. Like most soups, it's better the second day.

Ingredients:

4 poblano peppers, roasted and diced

6 ears of corn, shucked and kernels removed

2 Yukon Gold potatoes, cut in 3/8-inch dice

1 yellow onion, diced

8 ounces applesmoked bacon, sliced thin

1 tablespoon chopped thyme

1 gallon (16 cups) chicken stock

1 ½ cups butter

1 ½ cups flour

2 cups heavy cream

1 red bell pepper, chopped

Cilantro, chopped

Salt and Pepper to taste

Directions:

In a large pot, saute bacon until brown. Pour off fat and add the butter. Add the onions and thyme and cook until onions are translucent. Add the bell pepper.  Add flour, cook, stirring for four minutes over low heat to eliminate the raw taste of flour.

Add the chicken stock, potatoes, poblanos and corn. Slowly bring to a boil while stirring until thick. Simmer 10 minutes. Add the bacon and cream. Taste and season with salt, pepper, cilantro, and reserved bacon.

Tips and Tricks:

• 6 Tablespoons of Better Than Bouillon Chicken Base dissolved in a gallon of warm water (use filtered or spring water if available) will give you a gallon of chicken stock.
• Fresh sweet corn is the best. Corn that is not fresh or has been exposed to heat prior to cooking can get starchy and lose its sweet flavor.