4 cups peeled potatoes, cubed
1 large green bell pepper, small diced
1 red bell pepper, small diced
1 1/4 cup chopped onion
7 cups frozen corn
1 (14 oz.) can creamed corn
6 slices bacon, cooked and crumbled (reserve fat)
32 oz. chicken broth
2 1/2 cups whole milk
2 1/2 Tbsp all-purpose flour
1/2 tsp salt, or to taste
1/2 tsp pepper, or to taste
2 Tbsp chopped fresh parsley
Shredded cheddar cheese for garnish
Cut potatoes into small, bite-size cubes. Dice peppers; chop onions. In large pot, saute onions and peppers in reserved bacon fat until soft. Add chicken broth and potatoes; bring to boil. Cover and reduce heat, cooking for about 10 minutes. Uncover, stir in corn and creamed corn; cook until potato is tender, stirring occasionally. Whisk flour into milk. Strain into soup, stirring constantly until slightly thickened. Add bacon; stir in parsley, salt and pepper to taste. Ladle into bowls; garnish with shredded cheese.