Ingredients:
5-6 slices of bacon, but into 1/2" pieces
1 medium onion, cut into 1/2" cubes
1 large carrot, cut into 1/2" cubes
2 celery stalks, cut into 1/2" cubes
1 small poblano chili, seeded and diced
1/2 tsp cumin
salt, pepper, cayenne
1c dry white wine
1 lb Yukon Gold potatoes, peede and cubed
5c chicken or vegetable stock
3c corn kernels (approx. 4 ears)
1c heavy cream
1/4c cilantro
Cook bacon in frying pan. Remove meat. Add onion and cook until softened; add carrot, celery and chili until tender, about 5 minutes. Stir in seasonings. Raise heat to high. Add wine. Cook off most liquid (2-3 minutes). Add potatoes and stock. Bring to boil and then reduce to simmer for 20 minutes. Stir in corn and cream. Do not let cream boil. Cook 5 minutes. Add cilantro. Serve and garnish with bacon and more cilantro.
(Martha Stewart Living)
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