Corn and Potato Chowder

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I had some fresh corn on the cob but the kernels were overly filled out and not as tender as I prefer for eating as corn on the cob. I thought they were a bit starchy, but I decided they would be perfect for soup. I found this great recipe online.

Ingredients:
1 tablespoon butter
1/4 # bacon, diced
1 cup chopped onion
Kosher salt and black pepper
3/4 cup chopped colored pepper (red or green)
1 tablespoon minced garlic
2 tablespoons flour
3-4 cups chicken broth
4 cups diced potatoes (I didn't peel mine)
1 1/2 cups chopped carrots
2 cups fresh or frozen corn kernels (preferably fresh) *
1 cup half and half
1/2 teaspoon dried thyme (or 1 teaspoon fresh thyme)
Pinch cayenne pepper
2 tablespoons chopped fresh Italian parsley

Note: We got enough corn from 2 ears of corn for the soup.

Directions
Melt the butter in a large pot and cook the bacon until crisp. Remove. Add the onions and peppers; season with salt and pepper. Cook until soft; add garlic. Cook for about a minute. Sprinkle in the flour and combine. Add the broth, potatoes and carrots. Cover the pot and bring to a boil. Lower the heat and simmer until the vegetables are tender--about 12-15 minutes. Add the corn and simmer for another 5-6 minutes.

Stir in the half and half. Season with the thyme, cayenne, more salt and pepper to taste. Sprinkle with the parsley and the reserved bacon. Serve hot. Its good leftover too.

Adapted from a Food Network Recipe (John Stage & Nancy Radke) 

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