1 medium onion, diced
3 stalks celery, diced
2 carrots, diced
6 strips bacon (pepper bacon works well)
2 tablespoons flour
5 ears of corn, husked, cleaned and kernels cut from the cob
2 large Russet potatoes, diced (about 3½ cups)
5 cups chicken broth (or part water)
1/4 teaspoon ground chipotle or cayenne pepper
1½ cups half and half
Salt and pepper to taste
Cook bacon in a large stock pot until crisp. Remove from pan, drain and chop. Reserve.
If necessary, pour off all but 2 tablespoons oil. Reheat, then sauté the onion, celery and carrots over medium heat until very soft. Sprinkle vegetables with the flour and stir until the flour is fragrant and tacky, forming a roux, about 2–3 minutes. Slowly stir in 1 cup broth, mixing to fully incorporate. Add the rest of the broth and bring to a simmer. Stir in corn, potatoes and chipotle (and additional water, as needed). Add the chopped bacon (you may reserve a little to top the soup when serving).
Reduce the heat to medium low, keeping the soup at a simmer, cooking until the potatoes are tender, 15–20 minutes. Remove from heat, stir in the half and half and set aside for about 15 minutes. Adjust seasonings and serve with a dollop of salsa de perejil (parsley sauce).