Since this week’s Meal Plan Monday, I have been completely overwhelmed with emails . . . from . . . two readers (hehe) for the recipe so here it is:
If you only try one recipe I put on here, let this one be the one It’s that good!
4slices bacon, diced (* we use 6 hehe)
1/2 cup diced onion
1/2 cup diced carrot
1/2 cup diced celery
1/2 cup diced pepper (*we use red)
2tbsp all purpose flour
2 tbsp butter
2 cups chicken stock (*we use pacific brand organic chicken stock)
2 cups 2% milk (* we’ve used 1% it works just as well)
1 cup fresh or frozen corn kernels (*we always add more)
2 tsp chopped fresh thyme (*we use 1/4 tsp dried)
1/2 cups peeled and diced Yukon Gold Potatoes
In a medium sauce pot, fry bacon until crispy. Remove bacon (save for the end), leaving fat. Add onion, celery and carrot and saute until onions are translucent, about 5 min. Add bell pepper and saute 3 more minutes. Remove vegetables from the pot and set aside.
Melt butter into pot and add flour. Stir constantly until a nutty aroma is noticeable about 5 in. With a whisk, stir in chicken stock a little at a time. Whisk in milk in a slow stream. Return vegetables to pot, add corn, thyme, and potatoes and bring up to a simmer. Cover and simmer soup until potatoes are tender, about 20 minutes. To serve, grate some cheddar cheese on top, and add the bacon bits to the top