Corn And Potato Chowder For Masako

Total Time: 40 mins Cook Time: 40 mins

Ingredients

• Servings: 4
• 1/2 tablespoon butter
• 4 slices bacon, diced
• 1/2 cup onion, chopped
• 1/2 medium green pepper, chopped
• salt and pepper, to taste
• 2 garlic cloves, minced
• 1 tablespoon flour
• 2 cups chicken stock
• 2 cups potatoes, peeled and diced 1/2 inch x 1/2 inch (baking or idaho)
• 3/4 cup carrot, shredded
• 1 cup frozen corn kernels or 1 cup fresh corn kernels
• 2/3 cup half-and-half
• 1/4 teaspoon dried thyme
• 1/2 tablespoon hot pepper sauce (or to your taste)
• 1 tablespoon fresh italian parsley, chopped (optional)

Recipe

• 1 melt butter in a soup pot over medium heat.
• 2 add bacon and cook until medium crisp. scoop out the bacon and drain on paper towel. save for later.
• 3 leave about 1 t or so of fat from the pot and add onions, peppers, garlic, salt and pepper. cook till soft.
• 4 sprinkle on the flour and mix into the vegetables. cook for about 1-2 minutes.
• 5 add the broth and potatoes. cover the pot and bring to a boil. as soon as it comes to a boil, lower the heat heat to simmer and continue cooking for 10- 12 minutes or until potatoes are tender.
• 6 add the shredded carrots and corn. cover and simmer 5-6 minutes to blend flavors.
• 7 add the half-and-half, thyme, hot pepper sauce, and saved bacon bits. simmer additional 3-4 minutes. check for salt and pepper and add more if desired.
• 8 sprinkle with parsley and serve.