Ingredients
4 slices of bacon
1 red Anaheim pepper, seeds removed, diced small
1/2 c. green bell pepper, chopped
1/2 c. onion, chopped
1/4 tsp. cayenne pepper
2 Tbs. flour
1 clove of garlic, crushed or minced
2 cans of chicken broth
1 bunch of asparagus, snapped and chopped
1 c. potatoes, shoe-stringed
1 c. corn
1 c. milk
1 Tbs. Parmesan cheese
1/4 tsp. black pepper
1/4 tsp. thyme
1/4 tsp. parsley
Directions
Place bacon in the bottom of a large saucepan over medium-high heat. When bacon is almost done cooking add Anaheim pepper, green bell pepper, onion, cayenne pepper, and flour. Cook stirring occasionally until onions are tender and the flour makes a light roux with the bacon grease. Add garlic just before adding broth. Add broth. Bring to a boil and add asparagus, potatoes, corn. Cook 10-15 minutes. Reduce heat, add milk, Parmesan cheese, black pepper, thyme, and parsley. Cook an additional 10-15 minutes. Salt to taste.
