Created by Deitcher on September 27, 2012
Step 1: In a large saucepan over medium-high heat, fry bacon until crisp. Remove from the skillet. Drain a but 2 tablespoon bacon grease.
Step 2: Add onion and red pepper to bacon grease remaining in pan. Sauté until vegetables are softened and just starting to brown, about 5 minutes, stirring occasionally. Add garlic saute 1 minute. Add flour and stir 1 minute.
Step 3: Add stock and grated potato. Bring to a boil. Stir in cream-style corn, corn kernels, milk and cooked bacon. Reduce heat and simmer for 20-25 minutes.
Step 4: Blend in heavy cream and parsley. Season with salt and pepper. Gently heat through until almost, but not quite, boiling.
Step 5: Serve in bowls topp with croutons