A perennial favorite, this creamy, hearty soup is great in Winter; but when made with fresh corn kernels, it is packed with the quintessential flavor of Summer.

Bacon Bits, Green Bell Peppers Dried, Thyme Leaves

1 tablespoon unsalted butter
1 Spanish onion, chopped
1 tablespoon green bell pepper, dried
2 potatoes, diced
2 tablespoons bacon bits
½ teaspoon dried thyme leaves
2 tablespoons all purpose flour
5 cups chicken stock
4 cups corn kernels (about 4 - 6 ears)
1/2 cup heavy cream
Fresh chives, for garnish

Place a heavy-bottomed soup pot over medium heat and when it is hot, add the butter.  When the butter has melted, add the onion and bell pepper and cook until tender, about 10 - 15 minutes.  Add the potatoes, bacon bits and thyme and cook 5 minutes, stirring occasionally.  Add the flour, stirring all the while and cook for 1 - 2 minutes.  

Slowly add the stock, 1 cup at a time, allowing the soup to come to a low boil after each addition.  After it comes to a final boil, lower the heat to medium and cook until the potatoes are tender, about 15 - 20 minutes.  Add the corn and cream and cook until heated throughout, about 3 - 4 minutes.

Serve immediately, garnished with the chives.

Yield: 9 - 10 cups
Level of Difficulty: 2
Time: about 1 hour