Instructions: Prepare charcoal or gas grill or traditional smoker for Indirect smoking on Low Heat (follow instructions in owners manual). Use one layer charcoal for smoker and place food on top grate. For best results for this recipe, use hickory or mesquite wood chips or chunks.

Place corn on cooking grate of fully smoking grill or smoker. Smoke 1 to 1 1/2 hours over charcoal or 20 minutes over gas. Remove corn; allow to cool. Cut corn kernels from the cob with a sharp knife.

In a Dutch oven, cook bacon over low heat until crisp. Add onions and cook 2 minutes or until transparent. Add green and red peppers and continue to cook for 6 minutes, until peppers are tender.

Add flour. Stir and cook for 3 minutes. Add chicken stock gradually, stirring to combine. Bring to a boil, stirring frequently. Add smoked corn kernels, potatoes, and bay leaf; simmer 20 minutes.

Add heavy cream, salt, Worcestershire sauce, white pepper, and hot pepper sauce. Return to a simmer for 1 minute.

This recipe yields 10 servings.

Wine Recommendation: Believe or not, a Brut Rose sparkling wine will highlight each of the many luscious flavors of this very special soup. You might hope to be snowed in!

Beer Recommendation: A honey beer with a crisp dry finish will help you settle in for a long winters snack.

Comments: The ultimate comfort food on a crisp fall day or a snowy winter weekend.

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