Ingredients

• 6 slices bacon, cut into 1-inch pieces
• 1 medium onion, chopped
• 2 stalks celery, chopped
• 1 medium red bell pepper, seeded and chopped
• 3 medium red potatoes, diced
• 1 (1 lb.) bag frozen corn kernels, thawed
• 1 teaspoon dried thyme
• Salt and pepper
• 1/3 cup all-purpose flour
• 6 cups chicken broth
• 1 bay leaf
• 1 cup half-and-half

Directions

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.

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.

3. Sprinkle flour over mixture and stir until thickened and fragrant, about 3 minutes.

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.

5. Remove bay leaf and stir in half-and-half. Cook until warmed through.

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