Corn Chowder with Bacon, Chive and Pea Tendrils

Slice 4 slices of thick bacon into lardons (cut across the bacon to make 1/2 inch pieces). Saute the bacon in a large pot until crispy and remove and drain. Do not clean pan. Add 5 tablespoons of butter and saute over low heat finely diced 1/2 of a cup of onion and red pepper (or poblano would be tasty too). When the vegetables are soft add 1/2 cup of flour and cook for five more minutes stirring constantly and scrapping up the bottom of the pan. Quickly whisk in 2 cups of water until the liquid is smooth. Add in two yukon gold potatoes diced into 1/2 inch cubes and 4 (or so) cups of corn kernels. Bring to a boil and add in 3 cups of milk and 1 cup of heavy cream. Add salt and pepper. Slowly simmer chowder over low heat for an hour or more. Readjust seasoning (salt and pepper) and if needed add more milk or cream to taste.

Serve in a bowl topped with the crispy bacon, chive and pea tendrils. The chowder can also be served just plain or with any other topping you see fit.