8 slices bacon, cut into ½-inch pieces
1 medium onion, diced
5 cloves garlic, minced
1 cup diced fennel bulb
8 scallions, sliced thin, whites and greens separated
3 small red potatoes, diced into ½-inch cubes
2 teaspoons kosher salt
1 teaspoon pepper
2 tablespoons sherry vinegar
2 cups unsalted chicken stock
2 tablespoons minced fresh thyme
2 cups diced bell pepper (red or orange)
2 cups frozen sweet yellow corn
1 cup heavy cream
Toss the bacon into a medium saucepan over medium heat. Cook it down until the fat renders and the bacon starts to crisp, 5 to 7 minutes. Add the onions, garlic, fennel, scallion whites, potatoes, kosher salt and pepper. Stirring occasionally, cook in the rendered bacon fat until the onions are soft and translucent, about 10 minutes. Add the sherry vinegar, cook for 1 minute, and then add the chicken stock and the thyme. Bring the stock to a simmer and simmer gently until the potatoes are tender, about 10 minutes. Ten minutes before serving, add the bell pepper, corn and heavy cream. Simmer for 10 minutes, add the thinly sliced green scallion tops, and serve immediately. Serves 4.
