How to make it

  • 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.
  • 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.
  • 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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