Corn And Potato Chowder For Masako

• 1/2 tablespoon butter
• 4 slices bacon, diced
• 1/2 cup onion, chopped
• 1/2 medium green pepper, chopped
• salt and pepper, to taste
• 2 garlic cloves, minced
• 1 tablespoon flour
• 2 cups chicken stock
• 2 cups potatoes, peeled and diced 1/2 inch x 1/2 inch (baking or Idaho)
• 3/4 cup carrot, shredded
• 1 cup frozen corn kernels or 1 cup fresh corn kernels
• 2/3 cup half-and-half
• 1/4 teaspoon dried thyme
• 1/2 tablespoon hot pepper sauce (or to your taste)
• 1 tablespoon fresh Italian parsley, chopped (optional)

1. Melt butter in a soup pot over medium heat.
2. Add bacon and cook until medium crisp. Scoop out the bacon and drain on paper towel. Save for later.
3. Leave about 1 T or so of fat from the pot and add onions, peppers, garlic, salt and pepper. Cook till soft.
4. Sprinkle on the flour and mix into the vegetables. Cook for about 1-2 minutes.
5. Add the broth and potatoes. Cover the pot and bring to a boil. As soon as it comes to a boil, lower the heat heat to simmer and continue cooking for 10- 12 minutes or until potatoes are tender.
6. Add the shredded carrots and corn. Cover and simmer 5-6 minutes to blend flavors.
7. Add the half-and-half, thyme, hot pepper sauce, and saved bacon bits. Simmer additional 3-4 minutes. Check for salt and pepper and add more if desired.
8. Sprinkle with parsley and serve.

butter, bacon, onion, green pepper, salt, garlic, flour, chicken stock, potatoes, carrot, corn, thyme, hot pepper, fresh italian parsley

Taken from www.food.com/recipe/corn-and-potato-chowder-for-masako-344622 (may not work)