Laurie's Corn and Potato Chowder

Laurie's Corn Potato Chowder

I am always on the lookout for new recipes, especially ones that are tried and true family favorites.  My cousin, Laurie, let me rifle through her recipes last fall, and when I came upon this one, I knew I had to try it.  If a recipe has been used this often, you know it's got to be good.  I love, love this soup, especially if you have the good fortune of using fresh Minnesota sweet corn!

Recipe by: Laurie Maeyaert                                                                  Yield: 8 servings

Ingredients
1 tablespoon butter
1/4 pound bacon, diced
1 cup chopped onion
3/4 cup chopped red or green pepper
Kosher salt and black pepper
1 tablespoon minced garlic
2 tablespoons flour
4 cups chicken broth or stock
4 cups peeled, finely diced potato
1½ cups shredded carrot
2 cups fresh or frozen corn kernels
1 cup half-and-half
1/2 teaspoon dried thyme
Pinch of cayenne pepper
2 tablespoons chopped fresh Italian parsley

Directions
Heat butter over medium-high heat. Add the bacon and cook till crisp. Remove from pan, and drain on paper towels. Set aside.

Pour off all but 1/4 cup of fat from the pot. Add the onions and peppers, seasoning them with a pinch of salt and pepper. Cook till soft, about 5 minutes, and then add garlic, cooking for another minute. Sprinkle on the flour and mix to combine.

Add the broth and potatoes. Cover 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 5 minutes.

Stir in the half-and-half, thyme and cayenne. Season with salt and freshly ground black pepper to taste. Ladle into serving bowls, then sprinkle with parsley and reserved bacon.

Corn & Potato Chowder (Photo by girlandapron.com)

Original recipe from: Food Network