Nothing better on a winter day than soup and crusty bread.  And soup is the ultimate way to clean out the pantry. 

Ingredients:
3-4 slices of bacon, chopped
1 small onion or 1/2 large onion (red, yellow, white), chopped
1 mini sweet red pepper, chopped finely (What's this?)
2 cloves garlic, chopped
Kosher salt and black pepper
1 T. flour
4 cups chicken stock or broth (I used the turkey stock I had in the freezer)
4 cups peeled, finely diced potatoes (I like Yukon Gold)
2 cups fresh or frozen corn kernels
1 can evaporated milk
1/2 tsp. dried thyme
1 tsp. dried parseley (or 2 T. fresh, chopped)

Instructions:
In a heavy stockpot, brown bacon until almost crisp. Remove some of the bacon and reserve for garnish.  Add onions and garlic to the pot and saute 2 minutes -- make sure the garlic doesn't burn!  Season with salt and pepper to taste.

Sprinkle on the flour and mix into the onion mixture, and then add the broth and potatoes. Cover the pot and bring to a boil; then lower the heat and simmer for 10 minutes, or till the potatoes are tender. Add the corn. Cover and simmer everything about 5 minutes longer to blend the flavors.
 
Stir in the milk. Season with the thyme, parsley, some more salt, and lots of freshly ground black pepper to taste. Garnish with the bacon bits you've been saving.

Oh boy, I love kale chips, and I have so much from my winter garden. Preheat oven to 375*. Take a bag of washed kale and tear the leaves off the thick stems into bite size pieces. Spread out on cookie sheets. Drizzle with a tablespoon of olive oil and sprinkle with Parmesan or your seasonings of choice. Sprinkle with kosher salt. Bake for 15 minutes, until edges are brown and kale is crispy when moved in pan.