Ingredients

• 4 ounces diced bacon
• 1 tablespoon butter
• 1 cup green bell peppers diced
• 1 cup red bell peppers diced
• 12 tablespoons jalapeno peppers finely diced
• 1 cup yellow onions diced
• ¼ cup flour
• 2 tablespoons minced garlic
• 3 cups chicken stock
• 2 cups half and half
• 2 large potatoes peeled and diced
• 6 ounces corn kernels
• ¼ cup cilantro chopped
• 1 teaspoon kosher salt or to taste
• Pepper to taste

Instructions

1. In a heavy gauge stock pot sauté bacon for about 8 minutes.
2. Add diced peppers and onions and lightly sauté for 5 additional minutes.
3. Mix butter and flour into a paste and add to the pot stirring constantly for about 3 minutes. Do not let the contents get brown.
4. Add chicken stock and bring to a boil and simmer for about 5 minutes. Add half and half, potatoes and corn and bring to a boil again. Simmer for 45 minutes.
5. Serve garnished with cilantro and coarse salt.

Notes

1. Great accompanied by corn bread and a small salad.