Souper Weather

This weather always makes me think of soup. The City Fresh veggies in the fridge and the fact that I live with a chicken stock maker make it really easy to put all those things together into a wonderful summer/fall soup. Here is what I made today. Its not the most healthy thing, but it sure is good. I took a recipe for Corn and Crab chowder and changed it for the City Fresh veggies I had in the fridge. You could easily make this vegetarian by leaving out the bacon, chicken and using vegetable stock.

4 slices of bacon (greasy reserved)
3/4 cup of chopped onion
1/2 cup celery (I didn't have any so I left it out)
1 1/2 tsp minced garlic
1/4 chopped bell pepper (used a Hungarian stuffing pepper)
1/4 or more dry white wine (I used about 1/2 cup)
1 tsp brandy
1 1/2 tsp fresh chopped basil
1 tsp white pepper
1/2 fresh chopped thyme
2 tsp Worcestershire sauce
3 cups fresh corn kernels
4 large potatoes diced
1/2 cup butter
2 cans evaporated milk
1 lb cooked chicken cut into bite size pieces

1. place the bacon in a large deep skillet. Cook until browed and easily crumbled. Set aside.
2. Put enough bacon greasy in a large stock pot. Add in the onions, garlic, celery and peppers. Cook until the onion has softened and turned translucent, about 10 minutes. Pour in the white wine and brandy and bring to a simmer. Add in the basil, thyme, white pepper, and Worcestershire. Add the corn (uncooked), potatoes and chicken stock. Bring to a boil over high heat then reduce heat to medium-low and simmer for about 10 minutes.
3. While the soup is simmering melt the butter in a sauce pan over medium heat. Stir in the flour and cook until the flour has turned the color of peanut butter. You will have to stir constantly. This should take about 10 minutes.
4. Stir the roux (butter flour mixture) into the soup. Be careful, mine kind of splashed when the roux went in because the roux was hotter than the soup. Add in the evaporated milk, crumbled bacon, and chicken. Return to a simmer. Cook until he potatoes are tender and the soup has thickened. About 15 minutes. Serve with oyster crackers.