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olive oil bacon onion carrot celery stalk red bell pepper flour yellow-fleshed potatoes sweet potato chicken paprika kosher salt black pepper cayenne pepper corn kernels heavy cream thyme
Viewed: 35 - Published at: 6 years agoIngredients
- 1 tablespoon olive oil
- 4 strips thick-sliced bacon, cut into 1/2-inch pieces
- 1 large onion, finely chopped (about 2 cups)
- 1 large carrot, finely chopped (1 cup)
- 1 celery stalk, finely chopped (3/4 cup)
- 1 red bell pepper, finely chopped (1 cup)
- 2 tablespoons flour
- 1/2 pound yellow-fleshed potatoes such as Yukon Gold (2 small), peeled and cut into 1/4-inch dice
- 1/2 pound dark-skinned sweet potato (1 medium), peeled and cut into 1/4-inch dice
- 6 cups Chicken Stock (page 28)
- 1 tablespoon smoked paprika
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 1/2 teaspoon cayenne pepper
- 4 cups corn kernels (from about 6 ears or two 10-ounce boxes frozen corn)
- 1 cup heavy cream
- 1 tablespoon chopped fresh thyme leaves (or 1 teaspoon dried thyme)
Method
- Heat the olive oil in a large, heavy pot over medium heat.
- When the oil is hot, add the bacon and cook, stirring frequently, until crisp, about 5 minutes.
- Using a slotted spoon, transfer the cooked bacon to paper towels to drain.
- Add the onion, carrot, celery, and bell pepper to the pot, and cook, stirring, until softened, about 3 minutes.
- Add the flour.
- Cook and stir for 3 more minutes.
- Add the potatoes, broth, paprika, salt, black pepper, and cayenne.
- Simmer, covered, until the potatoes are tender, about 15 minutes.
- Add the corn and cream, and simmer, uncovered, for 30 minutes.
- Add the fresh thyme.
- Season to taste with additional salt and pepper, and serve garnished with the crisp bacon.
