Ingredients:
Serving Size:4 person
1tbsp butter
1 cup chopped onion
3/4 cup chopped green pepper
kosher salt and black pepper
1tbs minced garlic
2tbsp flour
4 cups stock
1 cups peeled, finely diced potato
1 1/2 cups shredded carrot
2 cups fresh or frozen corn kernels
1 cup half-and-half
1/2tsp dried thyme
pinch of cayenne pepper
2tbsp chopped fresh parsley
Preparation Methods:
Sling the butter into a soup kettle and melt over medium-high heat.Toss in the onions and peppers, seasoning them with a pinch of salt and pepper. Cook till soft and then throw in the garlic, cooking it all for 1 minute more. Sprinkle on the flour and mix into the veggies. Dump in the broth and potatoes. Cover the pot and bring to a boil; then lower the heat and simmer for 10 to 12 minutes, or till the potatoes are tender. Add the shredded carrots and corn. Cover and simmer for 5 to 6 minutes longer to blend the flavors.Stir in the half-and-half. Season with the thyme, cayenne, some more salt, and lots of freshly ground black pepper to taste. Sprinkle with parsley and the bacon bits you've been saving. Give it one last stir, and ladle it up piping hot.
