Corn & Fennel Chowder

I adapted a recipe from bigoven.com and it came out delicious.

• Ready In: 30 mins
• Serves: 6

Ingredients

• 6  slices  thick cut apple smoked bacon
• 1  medium onion, diced
• 1  fennel bulb, diced
• 4  garlic cloves, chopped
• 2  cups potatoes, diced
• 8  ounces frozen corn
• 1  tablespoon cayenne, sauce Franks RedHot
•  salt and black pepper
• 1  tablespoon  vegetable oil
• 1  tablespoon flour
• 1  cup heavy cream
• 4  cups chicken or 4  cups  vegetable stock

Directions

1. Cook bacon until crisp and chop. Drain/remove bacon fat. Put vegetable oil in large pot and add bacon, onion, fennel, and garlic. Saute for about 2 minutes over medium-high heat. Add flour and stir while cooking for 1 minute. Slowly add stock, stirring constantly to avoid lumps. Add potatoes and cook until just tender. Add corn and cream and bring to a boil. Season with cayenne sauce, salt, and pepper. Put about half the chowder in the blender and puree. Serve hot.