2 tablespoons butter
2 tablespoons olive oil
2 onions, peeled and chopped
3 cloves garlic, peeled and chopped
1 carrot, peeled and chopped
1 bay leaf
4 red potatoes, peeled and diced
Salt and pepper, to taste
1 tablespoon dried oregano
4 cups corn kernels
6 slices bacon, cooked and chopped
1 cup water
3 cups half and half
cayenne pepper, to taste
2 tablespoons parsley
In large skillet or Dutch Oven, melt butter and Olive oil. Add onions, garlic, carrots and bay leaf. Sauté for 3 minutes. Add potatoes. Season with salt and pepper. Add oregano. Sauté 3 minutes. Add 1/2 of corn. With a food blender, puree soup until thick consistency. Add bacon and remaining corn. Stir well. Add 1 cup water and bring to boil. Reduce heat and simmer for 7 minutes until vegetables are tender. Add half and half. Bring to boil. Remove from heat. Add cayenne, to taste. Garnish with parsley. Serve.
