2 tablespoons butter
1/4 pound bacon, diced
1 cup sweet onion, chopped
3/4 cup red pepper, chopped
2 tablespoons garlic, minced
2 tablespoons flour
3 cups chicken bone broth
1 cup beef bone broth
4 cups peeled potatoes, diced really small
1 1/4 cups shredded carrot
2 cups preferably fresh cooked or frozen corn
1 cup half-and-half
1 teaspoon thyme
In soup pot, cook diced bacon in butter. Pour off all but enough of the fat to cook the onions & peppers, and place the bacon pieces on a paper towel.
I put the onions in first with salt and black pepper to taste, and cook them until they start to go clear, then add the red pepper. That way the onions will start to caramelize by the time the red pepper is cooked. (That is Jody secret number one).
When the onions and peppers are cooked, add the garlic and thyme. After sauteing together for about a minute or two, add flour and mix thoroughly, then add the bone broth, (secret number two is adding beef broth, too, and not just chicken broth), and the potatoes and bring to a boil. Lower heat and simmer for about 15 minutes.
Add corn and shredded carrot and cook for another 15 minutes, then stir in half and half and add nutmeg, (nutmeg is my third secret), cayenne and more black pepper to taste. Cook for another ten minutes or so, add bacon, and it’s ready to serve.
I (at least) double the recipe, and serve with Italian bread and salad (that, let’s face it, only Alex will eat).