3 tablespoons butter
1 onion, chopped
1 clove of garlic, minced
1 red bell pepper, chopped
1 jalapeno pepper, minced
1/4 cup flour
3 celery stalks, chopped
2 carrots, chopped
2 potatoes, peeled and diced
4 cups vegetable broth or chicken broth
6 to 7 ears of corn, kernels removed and a few stalks saved to flavor the stock
1 1/2 cups cream, 1/2 and 1/2 or milk
Several sprigs of thyme
Salt and pepper to taste
4 slices of cooked bacon, crumbled for garnish
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 the reserved corn stalks and cook over low heat for 30 minutes, partially covered. Remove the stalks 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. Serves 6.