Corn and Potato Chowder

This the season for potatoes and corn at you farmers market and in your CSA.  Try this chowder on a cool evening.

    1/2 Lb Bacon                               4 Cups Potato, Diced

    3 Tsp Garlic, Minced                   1 1/2 Cups Carrot, Shredded

    1 Cup Green Pepper, Chopped    3 Cups Corn

    Salt, To Taste                               1 Cup Milk

    Pepper, To Taste                           1/2 Tsp Thyme

    2 Tbl Flour                                   Pinch Cayenne

    4 Cups Chicken Stock    

Cook bacon in a soup pot until crisp, remove from pan and drain on paper towels.

Remove most of the grease from the pan, keeping enough to sautee the vegetables.  Toss in the green peppers and garlic., cook until garlic is fragrant.  Sprinkle flour on vegetables, add broth and potatoes.  Bring to a boil, cover and cook until potatoes are soft.  Add the carrots and corn and simmer 5 minutes more.  Stir in the milk, thyme, cayenne and salt and pepper to taste.  Cook over low heat until just beginning to simmer.  Stir in crumbled bacon.