Ingredients
4 bacon strips, diced1 small onion, chopped1 celery rib, chopped1/4 cup chopped green pepper4 cups cubed peeled potatoes2-1/2 cups chicken broth1 teaspoon salt1 teaspoon dried thyme1/4 teaspoon pepper3 tablespoons all-purpose flour1 quart half-and-half cream1 package (16 ounces) frozen corn, thawed
Preparation
In a large saucepan, cook bacon over medium heat until crisp. Remove to paper towels; drain, reserving 1 teaspoon drippings.
In the drippings, saute the onion, celery and green pepper until tender. Add the potatoes, broth, salt, thyme and pepper. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until potatoes are tender.
Combine flour and cream until smooth; stir into pan. Add corn. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in bacon.
