- 1 tablespoon butter
- 1/4 pound bacon, diced
- 1 cup chopped onion
- 3/4 cup chopped eco-friendly pepper
- Kosher salt and pepper
- 1 tablespoon minced garlic clove
- two tablespoons flour
- 4 cups chicken broth or stock
- 4 cups peeled, finely diced all-purpose potato
- 1 1/2 cups shredded carrot
- 2 cups fresh or frozen corn kernels
- 1 cup half-and-half
- 1/2 teaspoon dried thyme
- Pinch of red pepper cayenne
- two tablespoons chopped fresh Italian parsley
Sling the butter right into a soup kettle and melt over medium-high temperature. Add some bacon and prepare till crisp. Scoop the bacon and drain in writing towels. Save later on--don't nibble an excessive amount of.
Pour off basically 1/4 cup of fat in the pot. Add in the onions and peppers, seasoning all of them with a pinch of pepper and salt. Prepare till soft after which toss in the garlic clove, cooking everything for one minute more. Sprinkle around the flour and blend in to the veggies. Dump within the broth and taters. Cover the pot and produce to some boil then lower heat and simmer for ten to twelve minutes, or up until the taters are tender. Add some shredded carrots and corn. Cover and simmer everything five to six minutes longer to combine the tastes.
Stir within the half-and-half. Season using the thyme. cayenne, more salt, and a lot of freshly ground pepper to taste. Sprinkle with parsley and also the bacon bits you have been saving. Provide one further stir, and ladle up piping hot.
Recipe thanks to DINOSAUR BAR-B-QUE (10 Speed Press, 2001) by John Stage and Nancy Radke
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