Ingredients Jump to Instructions ↓

  1. 1 Tbsp butter

  2. 1/4 pound bacon , diced

  3. 1 Cup chopped onion

  4. 3/4 Cup chopped green pepper

  5. Kosher salt and black pepper

  6. 1Tbsp minced garlic

  7. 2Tbsp flour

  8. 4 Cups chicken broth or stock

  9. 4Cups peeled, finely diced all-purpose potato

  10. l 1/2 cups shredded carrot

  11. 3 cups of cooked chicken , diced

  12. 1/2 lb of sliced Polish sausage

  13. 2 Cups fresh or frozen corn kernels

  14. 1 Cup half-and-half

  15. 1/2 tsp dried thyme

  16. 1 cup of frozen peas , thawed

  17. Pinch of cayenne pepper

  18. 2 Tbsp chopped fresh Italian parsley

Instructions Jump to Ingredients ↑

  1. Sling the butter into a soup kettle and melt over medium-high heat. Add the bacon and cook until crisp. Scoop out the bacon and drain on paper towels. Save for later – don’t nibble too much.

  2. Pour off all but ¼ cup of fat from the pot. Toss in the onions and peppers, seasoning them with a pinch of salt and pepper. Cook until soft ad then throw in the garlic, cooking it all for 1 minute more. Sprinkle on the flour and mix into the veggies. Dump in the broth, potatoes, chicken, and sausage. Cover the pot and bring to a bolt, then lower the heat and simmer for 10-12 minutes, or until the potatoes are tender. Add the shredded carrots and corn. Cover and simmer everything 5-6 minutes longer to blend the favors.

  3. Stir in the half-and-half and peas. Season with the thyme, cayenne, some more salt, and lots of freshly ground black pepper to taste. Sprinkle with parsley and the bacon bits you’ve been saving Give it one last stir, and ladle it up piping hot.


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