Directions

1. In large pot, add olive oil to medium heat. Add carrots, celery, and onion. Cook for about 5 minutes. Add red peppers and thyme. Cook for another 3 minutes or so. Add potatoes, corn, and all seasonings. Mix to combine and cook for 5 minutes. Add stock and stir. Cook for about 10-12 minutes (Stirring occasionally ). Meanwhile whisk together the milk and flour. Set aside. Place about 1/3 of your mixture to a blender and blend until smooth. Add blended mixture back into pot and add milk mixture and stir. Cook for another 5 minutes, then add heavy cream and parsley. Top with sharp cheddar cheese and pumpernickel Croutons. * for the croutons, cut up pumpernickel loaf into small squares, and bake at 400 degrees for about 7 minutes. Happy eating!