Ingredients

• 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)

Instructions

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.