Corn and Bacon Soup

INGREDIENTS

2          slices thick cut bacon or 4 slices regular cut
1          medium white onion, chopped (1 cup)
1          red bell pepper, diced
2          cups low sodium chicken broth
1          medium Yukon gold potato, peeled, cut to ½ inch dice
2          cups whole kernel corn, fresh or frozen, divided
1          tablespoon cider vinegar

METHOD

Cut the bacon into ½ inch square pieces. In a medium skillet over medium heat, cook the bacon until crisp. Remove with a slotted spoon to paper towels to drain and retain 2 tablespoons of the bacon fat. (Dispose of the rest in the garbage, not the sink)

Add the onions and simmer for 6 to 7 minutes until the onions are translucent. Remove the onions to a large sauce pan. Add half the red pepper to the skillet and continue to simmer over medium-low heat for 4 to 5 more minutes. Reserve the cooked red peppers; place the remainder, uncooked,  into the sauce pan.

Add the broth, potatoes, reserved bacon (save a little bit for garnish if desired), 1 cup of the corn and the cider vinegar to the sauce pan and bring to a boil. Reduce the heat to a simmer and cook for 10 minutes. Working in batches if necessary, place the soup into a blender or food processor and process to a puree. Return to the sauce pan, add the remainder of the corn and the reserved red bell pepper and cook for 4 to 5 more minutes. Serve immediately garnished with bacon bits. .