Corn Chowder

Ingredients:
8 ears fresh sweet corn, husked and kernels removed from cob
3 Tbsp butter
5 slices of bacon, cut into 1/4 inch pieces
1 yellow onion, chopped
1 red bell pepper, chopped
1 jalapeno, chopped(optional)
1/4 cup flour
1 clove garlic, minced
5 cups water
1 lb yukon gold potatoes, cubed
1 cup half and half or heavy cream
2-3 T chopped chives
salt and pepper to taste

Directions:

• Melt the butter in a large pot over medium heat. Add the onion, peppers, and bacon and cook for about 8-10 minutes, stirring frequently, until onion and peppers are softened.
• Add in the flour and garlic and cook for one minute. Whiles whisking, slowly pout in 5 cups of water. Bring the mixture to a boil, stirring constatnly, then stir in the corn kernels and potato. Season with salt and pepper as needed and return to a boil.
•  Once the soup is boiling, reduce the heat to medium low and allow to simmer, stirring occasionally, until the potatoes are tender, about 20 minutes.
• Transfer 2 cups of the chowder to a food processor and blend until smooth. Stir the mixture back into the pot and stir in the half and half. 
• Garnish with chives.