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Ingredients

2 oz. Butter
2/3 cup Onions, diced
2/3 cup Celery, diced
1/3 cup Green bell pepper, diced
1/3 cup Red bell pepper, diced
1 cup Corn kernels
1/3 tsp. Thyme leaves
1 Bay leaf
2/3 cup Flour
1 qt. Chicken or vegetable stock
2 cups Potato, peeled, cut into small dice
2/3 cup Heavy cream
2–3 dashes Worcestershire Sauce
2–3 dashes Tabasco Sauce
Salt to taste
Fresh ground black pepper to taste
Minced chives or scallions to garnish

Method
In a large soup pot, melt butter. Add onion, celery, peppers, corn, thyme and bay leaf; cook for 3-4 minutes. Add flour and stir to create a "roux." Cook "roux" for 3 minutes, while stirring. Add chicken or vegetable stock and bring to a simmer. Add potatoes. Reduce heat and continue to simmer (soup will begin to thicken). Allow soup to simmer 20-25 minutes over low heat, stirring regularly. Stir in cream, Worcestershire Sauce and Tabasco Sauce. Season with salt and pepper. Place soup in warm bowls or in a soup tureen. Garnish with minced chives or scallion. Serve with a crusty French bread.

Makes 8-10 Servings