Jo’s note: This is DELICIOUS! Try it!

6+ slices bacon, diced
2T vegetable oil
1 yellow onion, chopped
1 large fennel bulb, cored and cut into ¼” dice
4 large garlic cloves, germ removed and minced
¼ c flour
4 c chicken stock
4 large potatoes, peeled and cut in ½” dice
Kernels from 4-5 ears of corn, roasted
1 c heavy cream
salt and pepper to taste
small pinch cayenne pepper

Roast corn: heat oven to 400°. Shuck corn & remove all hair. Season with salt, pepper and olive oil, then place on baking sheet. Roast about 20 minutes. Cool and cut kernels from cob. Reserve cobs.

In a large soup pot, cook bacon until fat has rendered and bacon is crisp. Add vegetable oil (or just use the bacon fat) and saute onions and fennel until soft. Add garlic and cook 1 minute. Add flour and cook one minute, stirring to prevent burning. Slowly add chicken stock, whisking to remove lumps. Add corn cobs and potatoes and cook until potatoes are just tender. Remove cobs. Add corn kernels and cream and bring to a boil. Reduce heat, season with salt, pepper and cayenne to taste. Add a bit of lemon juice if needed to add punch.