Source:

Katherine

Serves/Makes:6

Ingredients

• 4 cups (950 ml) chicken stock
• 3 slices bacon, diced
• 1 lb (.5 kg). red skin potatoes, small dice
• 1 cup (225 ml) fresh or frozen corn
• 1/2 cup (125 ml) onion, diced
• 1/2 each red and green bell pepper, diced
• 1 tsp (5 ml) chopped garlic
• 1 tbsp (15 ml) butter
• 1 cup (225 ml) whole milk, half and half, or cream.
• 1 tsp (5 ml) thyme
• 1 tsp (5 ml) salt
• fresh ground black pepper.

Preparation

• Saute butter and bacon until slightly browned.
• Add all the vegetables except corn and potatoes.
• Saute 5 minutes.
• Add the rest of the ingredients (except for the corn and cream) simmer covered for 20-25 minutes.
• Add the corn and the cream and cook an additional 5 minutes.

Comments

For a southwest flavor, omit the thyme and add 1 T. chili powder, 1 t. cumin, and 1/2 t. cayenne pepper. Garnish with chopped cilantro.