#roasted corn chowder

Notes: This time period, the soup unit, is pretty vague for me.

1/2 oz. unsalted butter 1 oz. bacon, sm. dice 1.5 oz. onion, sm. dice 1.5 oz. celery, sm. dice 1 oz. green pepper, sm. dice 1 oz. red pepper, sm. dice 7/8 oz. all purpose flour 1 pint chicken stock 8 oz. corn kernels, roasted 8 oz. potato, sm. dice 1 bay leaf 2 oz. heavy cream 2 oz. whole milk 1/2 tsp. tabasco sauce 1/4 tsp. white pepper 1/2 tsp. Worcestershire sauce salt, to taste

Melt butter and render bacon over medium heat until lightly crispy. Add onions, celery, and peppers; sweat until soft.

Add flour and cook to a white roux. Remove pot from heat and add 1/3 of the stock. Stir until combined and return to medium heat. Repeat process with the rest of the stock. Bring soup to a simmer and cook, stir periodically until it thickens.

Puree half of the corn and add it to the soup w/ potatoes. Add the whole corn kernels and bay leaf; simmer until corn and potatoes are tender.