Ingredients
- 6 slices bacon, cut into 1-inch pieces
- 1 medium onion, chopped
- 2 stalks celery, chopped
- 1 medium red bell pepper, seeded and chopped
- 3 medium red potatoes, diced
- 1 (1 lb.) bag frozen corn kernels, thawed
- 1 teaspoon dried thyme
- Salt and pepper
- 1/3 cup all-purpose flour
- 6 cups chicken broth
- 1 bay leaf
- 1 cup half-and-half
Directions
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In a 4-quart soup pot, cook bacon over medium-high heat, stirring, until brown and crispy, about 5 minutes. Pour off all but 2 Tbsp. fat.
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Add onion, celery and bell pepper and cook, stirring, until softened, 4 to 5 minutes. Add potatoes, corn, thyme, salt and pepper. Stir to combine.
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Sprinkle flour over mixture and stir until thickened and fragrant, about 3 minutes.
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Slowly pour in broth, stirring constantly until smooth. Add bay leaf; bring to a boil. Reduce heat; simmer until potatoes are tender, 25 minutes.
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Remove bay leaf and stir in half-and-half. Cook until warmed through.