Through the Cooking Glass

• 5 medium corn on the cob (sliced off the cob)
• 8oz roasted red bell peppers (jar)
• 4oz Sundried Tomatoes in Oil
• 2 small onions chopped
• 4 clove garlic clove minced
• 6 slices cooked bacon
• 1 Tbsp bacon fat
• 1 1/2 – 2 quarts chicken stock
• 2 cup heavy whipping cream
• 8 small red potatoes chopped into bite size pieces
• several sprigs of thyme
• a sprig of rosemary
• salt
• pepper

Brown bacon in a stock pot. Remove and chop bacon and set aside. Saute onions and garlic in bacon grease until soft, adding extra bacon fat if necessary. Deglaze the pan by adding a little of the chicken stock and scraping the bottom of the pan. Add the rest of the stock, peppers, tomatoes, corn, potatoes, thyme, rosemary, salt, and pepper. Simmer until the potatoes are the desired texture. Allow to slightly cool (so it’s no longer bubbling) and add the cream and bacon. It is now ready to serve.