(serves 8-10, recipe can be cut in half)

½ stick butter

¼ C olive oil

7-8 garlic cloves, minced

1 red bell pepper, 1 yellow bell pepper, 1 orange bell pepper, diced small

2 small yellow onions, diced small

5 stalks celery, diced small

3 jalapenos, seeded and finely chopped

 

1/3 C flour

 

12 ears fresh corn, kernels removed

5 medium red potatoes, diced

2 – 14.75 ounce cans of cream style corn

1 T cumin

1 T dried thyme

½ t red pepper flakes

5-7 bay leaves

1 t salt

8 C boxed chicken stock

In a preheated soup pot, add butter and olive oil. Once butter has melted, add garlic, bell peppers, onion, celery and jalapenos. Sauté over medium heat until onions are translucent. Add a pinch of salt and cracked pepper. Add flour and thoroughly mix in. Stir until a smooth “paste forms.” The flour may start sticking to the bottom of the pan. Pour in a small amount of chicken stock and scrape up bits that have stuck to the bottom of the pan. Add corn, potatoes, cream style corn, remaining stock and seasonings. Cover and bring to a boil. Lower heat and simmer until potatoes are tender. Guess what? Allow the soup to cool and store overnight in the fridge. This step is not absolutely necessary but flavors will be fuller from an overnight stay. For serving, heat up soup and add heavy cream. For this portion of soup, add 2-3 cups. Adjust seasoning with salt and cracked pepper. Ladle into bowls and garnish with sharp cheddar, croutons and parsley. This would make a great Sunday soup for friends. The soup can freeze (without cream) if you make the larger amount.

For croutons: brush slices of sourdough bread with olive oil on both sides. Tear into pieces and place on a cookie sheet. Bake in a preheated 350 degree oven for 20-25 minutes until lightly golden.