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Steps
1
In 4-quart Dutch oven, cook bacon over medium heat 7 to 10 minutes, turning once, until crisp. Drain on paper towels; leave bacon drippings in pan. When cool, crumble bacon and set aside.
2
In same pan, cook butter, onion, carrot, celery and garlic over medium heat 10 to 12 minutes, stirring constantly, until vegetables soften but do not brown.
3
Sprinkle flour over vegetables and stir well with wire whisk to incorporate. Cook about 2 minutes. Stirring constantly, slowly add broth and wine (make sure to scrape bottom of pan as flour tends to stick). Stir in corn, potatoes, half-and-half, thyme, salt, pepper if desired, bay leaf and nutmeg. Heat soup to a gentle simmer. Cook 15 minutes, stirring occasionally, until potatoes are tender. (Corn can be naturally salty depending on the season, so make sure to taste before adding extra salt.) Remove bay leaf.
4
Garnish with parsley if desired, and crumbled bacon.
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Why it Works: Alcohol Enhances Flavor
Food is made up of thousands of chemicals. (Chocolate alone contains over 2000!) Some of these chemicals dissolve in water while others dissolve only in fat. When you chew a food, you taste only those substances that are dissolved. But many soups get most of their flavor from chemicals that need to be dissolved in fat. How to bring out a soup’s flavors without adding extra fat to a recipe? Adding alcohol can help. Alcohol is unique in that it can act like water and fat. That’s why a splash of wine or liquor at the end of cooking will heighten the flavor of dull soups or stews.
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