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| 6 Scheibe | Pepper bacon; diced |
| 1 Esslöffel | vegetable oil |
| 1 | Yellow onions diced |
| 1 gross | fennel bulb diced |
| 4 | Cloves garlic chopped |
| 1 Esslöffel | flour |
| 4 Tasse | chicken stock |
| 4 gross | potatoes diced |
| | Kernels cut from 5 ears corn; (about 2 cups) |
| 1 Tasse | heavy cream |
| 1/4 Tasse | Cayenne sauce |
| | Salt and black pepper to taste |
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In a very large stockpot, cook diced bacon until crisp. Add vegetable oil and heat. Add onion, fennel, and garlic and saute until tender, about 2 minutes.
Add flour and stir while cooking for about 1 minute. Slowly add the chicken stock, whisking constantly to avoid lumps. Add diced potatoes and cook until barely tender.
Add corn and cream and bring to a boil. Season with cayenne sauce, salt, and pepper. Serve hot. Use less cayenne sauce if you want a less spicy soup.
Serves six.
Per serving: 1575 Calories (kcal); 104g Total Fat; (59% calories from fat); 24g Protein; 135g Carbohydrate; 326mg Cholesterol; 8835mg Sodium Food Exchanges: 7 Grain(Starch); 0 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 20 1/2 Fat; 0 Other Carbohydrates
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