4 slices bacon, diced

1 cup diced onion

½ cup diced celery

½ cup diced carrot

1 cup diced zucchini

1 cup broccoli florets

1 cup cauliflower florets

½ cup diced red bell pepper

2 tablespoons unsalted butter

3 tablespoons all-purpose flour

2 cups chicken stock

2 cups 2% milk

1 cup fresh or frozen corn kernels

2 tablespoons chopped fresh thyme

2 tablespoons chopped fresh oregano

1 bay leaf

1 cup peeled and diced Yukon Gold potato

salt and pepper


1. In a medium saucepot, cook bacon over medium heat until crispy. Remove bacon, leaving fat.

2. Add onion, celery and carrot and sauté until onions are translucent, about 5 minutes. Add zucchini, broccoli, cauliflower and red bell pepper and sauté 3 minutes more. Remove vegetables from pot and set aside.

3. Melt butter and add flour to pot over medium heat. Stir constantly until a nutty aroma is noticeable, about 5 minutes.

4. With a whisk, stir in chicken stock a little at a time. Whisk in milk in a slow stream. Return vegetables to pot, add corn, thyme, oregano, bay leaf and potatoes and bring up to a simmer. Cover and simmer soup until potatoes are tender, about 20 minutes. Add bacon and season to taste. Remove bay leaf before serving.

See more: Appetizer, North American, Pork

comments powered by Disqus