If you are a chowder or soup lover like I am, then you will definitely enjoy this recipe.
8 strips of bacon (approximately) 1 teaspoon dried thyme
1 onion, finely diced 1/8 teaspoon cayenne
3 carrots, finely diced 1 tablespoon flour
3 carrots, finely diced
3 ribs of celery, finely diced 2 teaspoon salt
1 green and red bell pepper ground black pepper
2 cloves garlic, minced 1 qt chicken stock
3 cups of corn 1 cup half-and-half
3 cups of diced yellow potato
- Cook bacon pieces in a large skillet over medium heat until the fat has rendered and the bacon is crispy. Remove and set aside.
- In a stockpot add onions, carrots, celery, green and red bell pepper, garlic, corn and potatoes.
- Sprinkle thyme, cayenne pepper powder, flour, salt and pepper. Add chicken stock and boil until tender.
- Stir the soup well to crush some of the potatoes. Add half and half, and some bacon.
Garnish with reserved cooked bacon and serve with green salad and bread.
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