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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 1 | tablespoon | unsalted butter, cold | 1 | thick slice, packed 12/lb | bacon | 1 | onion | 1 Large onion, chopped | 0.5 | large (7-1/4" to 8-1/2" long) | carrot,chopped | 0.5 | stalks large (11"-12" long) | celery, diced | 2 | cups | corn kernels | 1 | leaf | bay leaf | 3.5 | cups | milk | 1 | medium (2-1/4" to 3-1/4" dia.) | potatoes | 0.25 | cups, chopped | Peppers, sweet, red, raw, chopped | 0.5 | teaspoons | thyme, fresh, minced |
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Steps
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Sequence
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Step
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| | 1 | In a large saucepan, melt the butter over medium heat. Add the bacon strip and fry until the bacon renders its fat, 3 or 4 minutes. Add the onion and saute for 4 to 5 minutes, until soft. Add the carrot and celery and cook for 4 or 5 more minutes. | | 2 | Break the corn cobs in half and add them to the saucepan. Add the milk and bay leaf. Bring to a boil and reduce heat to a bare simmer. Cover the pot and cook for 30 minutes (just a gentle simmer). | | 3 | Discard the cobs, the bacon strip, and the bay leaf. Raise the heat, add the potatoes, red pepper, 1 teaspoon of salt, fresh ground pepper, bring to a simmer and reduce the heat to maintain a simmer fro 15 minutes until the potatoes are fork tender. | | 4 | Raise the heat, add the corn kernels and thyme. Bring to a boil, reduce the heat, and simmer for 5 minutes. |
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