Missouri Corn Chowder

• bacon, chopped↗3 slices
• red bell pepper↗1⁄2

  chopped

• green bell pepper1⁄2

  chopped

• yellow bell pepper↗1⁄2

  chopped

• corn, thawed↗5 cups
• medium onions↗2

  chopped

• celery, chopped↗2
• all-purpose flour↗1⁄3 cup
• chicken broth↗4 cups
• sprigs fresh thyme or 1/2 teaspoon dried thyme↗3
• whipping cream↗1 cup
• white pepper

Step-by-step instructions

1. 1

   Saute bacon in heavy large pot over medium heat until fat is rendered and bacon begins to brown, about 5 minutes.

2. 2

   Combine 1/4 cup of each bell pepper in small bowl and set aside.

3. 3

   Add all remaining bell peppers, 2 1/2 cups corn kernels, chopped onions and celery to pot and saute until onions are translucent, about 10 minutes.

4. 4

   Sprinkle flour over and stir 5 minutes.

5. 5

   Gradually mix in 4 cups chicken stock.

6. 6

   Add thyme.

7. 7

   Cover and simmer until soup thickens slightly, stirring occasionally, about 20 minutes.

8. 8

   Stir cream into soup.

9. 9

   Working in batches, puree soup in blender until smooth.

10. 10

    Season with salt and white pepper.

11. 11

    (Can be prepared 1 day ahead. Cover reserved bell peppers, remaining corn and soup separately and refrigerate).

12. 12

    Saute reserved bell peppers and remaining 2 1/2 cups corn in medium nonstick skillet over medium-high heat until heated through, about 4 minutes.

13. 13

    Bring soup to simmer, thinning with more stock, if desired.

14. 14

    Ladle soup into bowls.

15. 15

    Garnish with sauteed corn and bell pepper mixture and serve.