Delicious, warm and nutritious, just what we need during the winter months!
1 Tbsp- butter
1/4 ib lean bacon cut in 1″ pieces
1 cup chopped onion (I chop in food processor to get smaller pieces)
3/4 cup chopped pepper (optional)
2 tsp kosher salt or iodized salt
1/4 tsp fresh ground pepper
1 Tbsp minced garlic
2 Tbsp flour
4 cups of chicken broth or stock
3 cups of water
3 cups of diced peeled and cubed potatoes
1 1/2 cups shredded carrot
2 cups sweet frozen corn or fresh corn
1 cup of half and half
1/2 tsp dried thyme
Pinch of cayenne pepper
2 Tbsp chopped fresh italian parsley (optional)
Cook in large cooking pan-the butter and bacon. Cook until bacon is crisp.
Remove bacon pieces, drain drippings, but keep 1/4 cup of drippings in the pan
Next, toss in the onions, peppers seasoning with a shake ot two some salt and pepper.
Cook until soft and add garlic cooking one more minute.
Mix the flour into this mixture; add broth, water, salt, pepper and potatoes, and stir -cook 12 minutes, or until potatoes are done.
Add the shredded carrots and cook another 6-10 minutes. Add frozen corn then cover and simmer about 10 minutes more.
Stir in half and half (I used 1 1/2 cups). Season with thyme, cayenne and salt and pepper to your liking.
Before serving, add fresh parsley (I don’t add parsley, and it still taste great.)