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1/2 c. Chopped onion
1/2 c. chopped celery
1/4 c. chopped green pepper
1/3 c. chopped bacon
1 1/2 qt. chicken stock
1 tsp. salt
1/4 tsp. white pepper
1/2 tsp. thyme
1 lb. peeled, diced potatoes
15 oz. frozen cut corn
2 oz. butter
2 Tbsp. flour
1 qt. half & half

Brown onion, celery, green pepper and bacon together. Add chicken
stock, spices and potatoes and corn. Simmer 1/2 hour.

In separate pan, make a roux of butter and flour. Whip in the half
& half. Cook for 10 minutes and add to the vegetable mixture.

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