1 ¼lbred potatoes¹diced smaller than 1 inch (565g)
7-8earsfresh sweet corn, cut off the cob(about 5 cups of corn)
Add bacon to a large pot or Dutch oven. Turn heat to medium and cook until bacon is crispy and browned. Remove bacon from pot and reserve for later. Do not drain bacon grease.
Add butter to pot and allow it to melt.
Add onion, poblano pepper and red pepper, cook until softened (3-5 minutes).
Add the garlic and stir until fragrant (about 30 seconds)
Sprinkle your flour over the vegetables and stir until it is smooth and no clumps remain. Stir or whisk flour until smooth.
Stir in chicken broth, water, half and half, and spices (smoked paprika, salt, and pepper).
Add the potatoes and corn, bring mixture to a boil and boil (stirring occasionally) until potatoes are tender when pierced with a fork.
Once potatoes are cooked through, carefully ladle about 3 cups of the soup into a blender and blend until well-pureed. Alternatively you may use an immersion blender and blend the soup until desired consistency is reached (do not puree the whole soup, you'll lose that great hearty texture!).
Return the pureed mixture back to the soup and stir well. Stir in reserved bacon.
Allow soup to simmer for 15 minutes (stirring occasionally) before serving.
Serve, topped with green onions, bacon, and additional smoked paprika, if desired. Serve with a side of crusty bread!
¹I do not peel my potatoes. Instead of Red potatoes, Yukon Gold or Russet also work.