Spinach And Corn Chowder - cooking recipe

Ingredients

3 tablespoons olive oil
4 slices turkey bacon, chopped
1 medium onion, chopped
1 medium green bell pepper, chopped
2 tablespoons garlic, chopped
2 hot red peppers, dried (optional)
3 tablespoons flour
8 cups vegetable stock (or 8 cups water and 4 Tbsp stock powder) or 8 cups chicken stock (or 8 cups water and 4 Tbsp stock powder)
2 1/2 cups frozen corn kernels
1 (10 ounce) package frozen chopped spinach (thaw under cold water, no need to dry)
1/2 cup butter, 1 stick
6 cups whole milk
2 cups heavy cream
salt, to taste
white pepper, to taste
hot sauce, to taste
2 tablespoons cornstarch
3 tablespoons cold water (optional)

Preparation

Over medium high heat, cook chopped bacon in olive oil until crisp, remove and set aside.
Saute onion, green pepper, garlic and dried peppers (if using) in left over oil until soft but not brown (3-5 minutes).
Reduce heat to medium, add flour and whisk to form roux; cook roux until slightly toasty - do not let brown (3 minutes).
Add stock or water 2 cups at a time, whisking to prevent lumps.
Add corn, spinach and butter; simmer 10 minutes.
Add milk, cream, reserved bacon bits and seasonings to taste, stir and simmer 5-10 additional minutes.
**Optional** If soup is not thick enough, dissolve cornstarch in cold water, then add to soup and stir until thickened.