Roasted Red Pepper And Corn Chowder - cooking recipe

Ingredients

1 large red pepper, roasted and finely chopped*
4 c. frozen corn kernels, thawed
1 oz. Canadian bacon, finely minced
2 tsp. olive oil
2 c. finely chopped leeks (about 3 leeks)
4 tsp. flour
6 c. chicken broth
2 large potatoes, cut into 1/2-inch cubes
1 tsp. dill weed (add more for a more intense dill flavor)
1 c. cream or half and half
freshly ground pepper
pinch of cayenne

Preparation

*Rub red pepper with olive oil and roast whole in 400\u00b0 oven for about 40 minutes, turning to ensure that all skin becomes blackened.
When black, place in paper bag and let cool.
When cool, skin peels off easily.
Remove seeds and membranes and finely chop.