6-7 ears of fresh corn, shucked and scraped from ears
2-3 baking potatoes, pared and diced
1 red bell pepper, diced - 1 green bell pepper, diced
1 large onion, diced - 3 stalks of celery, diced
6-8 slices of crispy, fried bacon, reserve drippings
32 oz. chicken broth - 4-5 tbsp. flour
2 c. half and half - 2-3 tbsp. fresh thyme
Salt and Pepper - Shredded Cheddar Cheese for topping
1 Saute’ peppers, onions, and celery in the reserved bacon drippings.
2 Add the chicken broth and potatoes and bring to a boil. Simmer,
covered, for 10 minutes.
3 Add the corn and simmer for 10 minutes longer.
4 In a separate bowl, mix the flour, salt, and pepper together.
5 Whisk the half and half into the flour mixture. Add to the corn and
cook until slightly thickened and bubbly. Cook 1 minute longer.
6 Add the bacon and thyme.
7 Top each bowl with the shredded cheese.