Corn and Potato Chowder

A yummy and very easy corn and potato chowder that I found on FoodNetwork.com. I love the use of a roux and the addition of carrots. It would be fine to leave off the bacon if you are in a bind, though I adore bacon so I cannot see that ever happening to me :)

Recipe courtesy of Dinosaur Bar-B-Que

1 tablespoon butter
1/4 pound bacon, diced
1 cup chopped onion
3/4 cup chopped green pepper
Kosher salt and black pepper
1 tablespoon minced garlic
2 tablespoons flour
4 cups chicken broth or stock
4 cups peeled, finely diced all-purpose potato
1 1/2 cups shredded carrot
2 cups fresh or frozen corn kernels
1 cup half-and-half
1/2 teaspoon dried thyme
Pinch of cayenne pepper
2 tablespoons chopped fresh Italian parsley

Sling the butter into a soup kettle and melt over medium-heat. Add the bacon and cook until crisp. Scoop out the bacon and drain on paper towels. Save for later-don't nibble too much!

Pour off all but 1/4 cup of fat from the pot. Toss in the onions and peppers, seasoning them with a pinch of salt and pepper. Cook until soft and then throw in the garlic, cooking it all for 1 minute more. Sprinkle on the flour and mix into the veggies. Dump in the broth and potatoes. Cover the pot and bring to a boil; then lower the heat and simmer for 10 to 12 minutes, or until the potatoes are tender. Add the shredded carrots and corn. Cover and simmer everything 5 to 6 minutes longer to blend the flavors.

Stir in the half-and-half. Season with thyme, cayenne, some more salt, and lots of freshly ground black pepper to taste. Sprinkle with parsley and the bacon bits you've been saving. GIve it one last stir, and then ladle it up piping hot.

Serves 6 to 8

*Note from me: I use Tony's or Slap Ya Mama (cajun seasoning) instead of salt, pepper and cayenne. It takes care of all three!