8 slices bacon, diced

2 large onions, diced

3 large carrots, diced

4 ribs celery, diced

3 cloves garlic, minced

4 cups corn, fresh or frozen

2 cups potatoes, peeled and diced

1 red bell pepper, diced

2 quarts chicken stock

4 cups chicken meat, cooked and diced

1 Tbsp Kosher salt

1 tsp pepper

1 Tbsp ground thyme

1/2 tsp Tabasco sauce

1 Tbsp Worcestershire sauce

1/2 pound butter

3 cups flour

2 cups Half & Half

1. Cook bacon and add celery, onions, carrot, peppers and garlic and sauté
2. Add stock, seasonings, corn, potatoes and chicken meat and bring to a boil
3. Melt butter and add flour to make a smooth roux
4. As soon as potatoes are cooked whisk in roux to desired thickness
5. Reduce heat to simmer and cook for an additional 15-20 minutes
6. Add cream and serve

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