Corn And Potato Chowder For Masako - cooking recipe

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)

Preparation

Melt butter in a soup pot over medium heat.
Add bacon and cook until medium crisp. Scoop out the bacon and drain on paper towel. Save for later.
Leave about 1 T or so of fat from the pot and add onions, peppers, garlic, salt and pepper. Cook till soft.
Sprinkle on the flour and mix into the vegetables. Cook for about 1-2 minutes.
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.
Add the shredded carrots and corn. Cover and simmer 5-6 minutes to blend flavors.
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.
Sprinkle with parsley and serve.