Prepare the roasted red peppers before starting the chowder.

Mince and chop the vegetables to have ready to put into the soup.

Melt the butter in a large sauce pan or Dutch oven.

Add the onion and garlic, cooking until onion is translucent.

Add the roasted red peppers, chopped mushrooms and corn.

Cook for 3 minutes.

Pour the chicken broth over the vegetables.

Add Blend, sugar and parsley.

Stir to blend, cover, bring to a boil and simmer 15 minutes.

Add the milk to the soup, cover and cook for additional 5 minutes.

Do not let boil.

Pour 1 cup of the soup mixture into blender, mix briefly before adding the beaten egg yolks and cream. *(See notes)

Return the blended egg mixture to the large soup pan and heat only until hot.

Fry the bacon pieces until crisp, drain on towelling paper.

Serve the bowls of soup sprinkled with crisp bacon pieces.