Add the bacon grease (use butter if you don't have or want to use

bacon grease) to a 5-quart saucepan and place over medium heat.

When the grease is hot, add the onions, celery, peppers, and cook,

stirring occasionally, for 7 to 8 minutes, or until soft.

Add the flour and cook for 4 minutes, stirring. Using a wire whisk, whisk in the chicken broth and whip out any lumps until smooth.

Reduce the heat to low and simmer for 15 minutes.

While the soup is simmering, puree half the corn in a food processor.

Add the pureed corn, remaining corn kernels, potatoes, and bay leaf

to the saucepan and simmer until the potatoes are tender, stirring

occasionally, about 15 to 20 minutes.

Whisk in the evaporated skim milk, sour cream, and seasonings.

Remove the bay leaf.

Cook until hot; do not boil. Serve immediately dusted with the chopped parsley.

Makes 6 servings

I enjoy thick and hearty soups and this is the one thing I really miss during the hot summer months in South Texas. Looking foward to the cooler weather in late October.