Serves 6
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.

Patriot Fact

Bay Leafs come from
the Laurel Tree.