• 4 slices bacon, diced

  • 1 cup diced onion

  • 1/2 cup diced celery

  • 1/2 cup diced carrot

  • 1 cup diced zucchini

  • 1 cup broccoli florets

  • 1 cup cauliflower florets

  • 1/2 cup diced red bell pepper

  • 2 tbsp unsalted butter

  • 3 tbsp all-purpose flour

  • 2 cups chicken stock

  • 2 cup 2% milk

  • 1 cup fresh or frozen corn kernels

  • 2 tbsp chopped fresh thyme

  • 2 tbsp chopped fresh oregano

  • 1 x bay leaf

  • 1 cup peeled and diced Yukon Gold potato

  • salt and pepper


  • 1.

    In a medium saucepot, cook bacon over medium heat until crispy. Remove bacon, leaving fat.

  • 2.

    Add onion, celery and carrot and sauté until onions are translucent, about 5 minutes. Add zucchini, broccoli, cauliflower and red bell pepper and sauté 3 minutes more. Remove vegetables from pot and set aside.

  • 3.

    Melt butter and add flour to pot over medium heat. Stir constantly until a nutty aroma is noticeable, about 5 minutes.

  • 4.

    With a whisk, stir in chicken stock a little at a time. Whisk in milk in a slow stream. Return vegetables to pot, add corn, thyme, oregano, bay leaf and potatoes and bring up to a simmer. Cover and simmer soup until potatoes are tender, about 20 minutes. Add bacon and season to taste. Remove bay leaf before serving.

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3 comments • 1 rating
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Posted by Margaret-Ann2Report
…and nor is chicken stock, milk or butter!!!
Posted by Margaret-Ann2Report
bacon ain't vegan
Posted by fever2Report
very nice