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Categories:
butter onion garlic red bell pepper pepper flour vegetable broth stock celery carrots potatoes cream thyme salt bacon
Viewed: 55 - Published at: 8 years agoIngredients
- 3 tablespoons Butter
- 1 Onion, chopped
- 1 Garlic clove, minced
- 1 Red Bell Pepper, Chopped
- 1 Jalapeno pepper, minced
- 1/4 cup Flour
- 4 cups Vegetable Broth
- 6 to 7 Ears of Corn, kernels removed and reserved and a few cobs saved to flavor the stock
- 3 Celery Stalks, chopped
- 2 Carrots, chopped
- 2 Medium Russet Potatoes, peeled and diced
- 1 1/2 cups Cream, 1/2 and 1/2, or Milk
- Several sprigs of thyme leaves
- Salt and Pepper to Taste
- 4 to 6 Slices of bacon, cooked and crumbled for garnish
Method
- Melt butter in a large pot over medium heat. Add onion, red pepper and garlic and cook until onion is soft. Add the flour and cook 2 minutes stirring frequently to slightly brown the flour. Add the vegetable broth and 4 of the reserved corn cobs and cook over low heat for 30 minutes, partially covered.
- Remove the cobs and add the celery, carrots, potatoes and corn kernels. Cook over low heat until potatoes are tender, about 30 minutes. Add the cream, thyme and salt and pepper to taste and cook gently for another 15 minutes.
- Ladle into bowls and garnish with the bacon crumbles.
