Ingredients
Step 1
In a 4-quart soup pot, cook bacon over medium-high heat, stirring, until brown and crispy, about 5 minutes. Pour off all but 2 Tbsp. fat.
Step 2
Add onion, celery and bell pepper and cook, stirring, until softened, 4 to 5 minutes. Add potatoes, corn, thyme, salt and pepper. Stir to combine.
Step 3
Sprinkle flour over mixture and stir until thickened and fragrant, about 3 minutes.
Step 4
Slowly pour in broth, stirring constantly until smooth. Add bay leaf; bring to a boil. Reduce heat; simmer until potatoes are tender, 25 minutes.
Step 5
Remove bay leaf and stir in half-and-half. Cook until warmed through.
Step 1
Remove bay leaf and stir in half-and-half. Cook until warmed through.
Step 2
Reduce heat; let simmer.
Step 3
Add bay leaf; set to bring to a boil.
Step 4
Slowly pour in broth, stirring constantly until smooth.
Step 5
Sprinkle flour over mixture and stir until thickened and fragrant, about 3 minutes.
Step 6
Add the ingredients. Stir to combine.
Step 7
Add the ingredients and let cook.
Step 8
Pour off all but 2 Tbsp. fat.
Step 9
In a 4-quart soup pot, cook bacon over medium-high heat, stirring, until brown and crispy, about 5 minutes.
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