In a large heavy pot, heat 1 T olive oil over medium heat. Add bacon and sauté until crispy, 5-7 minutes. Remove 1/2 of the bacon and set aside in bowl for garnish. Add garlic, onion, celery and leek to remaining bacon and cook for 5-7 minutes until onion and leek are soft. Add 1/3 cup Chardonnay and cook over medium heat until reduced by half.
Meanwhile, prepare the poblano chili pepper. Char over a flame and then sweat in a closed zip lock bag for 10 minutes. Remove stem, seeds, skin and chop finely. Set aside.
Add potatoes, thyme, and stock to the large pot and simmer until potatoes are soft, about 10 minutes. Add corn and chopped poblano chili pepper. Season to taste with salt and pepper. Simmer to cook corn through about 10 more minutes. Discard the thyme sprigs. Add cream and lemon juice. Stir well. Take immersion blender and blend pulsing 4-5 times or until desired consistency. Serve immediately with bacon bits and cilantro as garnish. Serves 6.
Tip: You can use frozen corn to create this summer soup but nothing is better than fresh corn kernels cut off the cob.
Kunde Family Winery Chardonnay – Wildwood Vineyard