Yield: 5 gallon
Ingredients:
3 lbs. Bacon, small dice
½ lb. Butter
2 lbs. Flour
3 lb. Celery, diced small
4 lb. Spanish Onion, diced small
3 lbs. Green Pepper, diced
½ cup Garlic, chopped
5 lbs. Potatoes, peeled, diced medium
10 lbs. Corn Kernels
3 bunches Thyme, fresh chopped fine
2 gallons Chicken Stock
2 gallons Milk
2 bunches Flat Leaf Parsley, chopped fine
as needed Salt and Pepper
Method:
Heat milk in a large stockpot until heated through. Do not scorch or burn. Reserve hot.
In a large kettle or stockpot heat bacon and butter over medium high heat. Cook until bacon is rendered; about 15 minutes. Add celery, onions, peppers and garlic and sweat for 10 minutes. Coat vegetables with flour. Add fresh thyme and slowly add stock while whisking briskly. Bring to a simmer. Add potatoes and corn. Simmer for approximately 45 minutes until potatoes are tender but not mushy. Add chopped parsley and stir in heated milk. Season with salt and pepper.