This is good stuff. And it's easy. Ready? You will need:
- 6 ears fresh corn or 3 cups frozen whole kernel corn (I used frozen)
- Medium chopped onion
- Medium chopped green sweet pepper
- 1tbsp cooking oil
- 14 oz can chicken broth
- Medium cubed and peeled potato
- 2 tbsp flour
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 1/2 c milk
- 4 slices bacon
- snipped parsley for garnish (I didn't have any)
This recipe is adapted from a Better Homes and Gardens cookbook (just like the last Tasty Tuesday soup).
- Chop the bacon and fry it until it is crispy. I suppose you could also just buy bacon bits if you are in a time crunch. They would still be delicious.
- In large saucepan, cook onion, sweet pepper, salt, and pepper in oil until onion is tender. Stir in corn, broth, and potato. Bring to boiling; reduce heat. Simmer, covered, for 10 to 15 minutes.
- In small bowl, stir flour and milk until blended. Add this to the corn mixture in the saucepan. Cook and stir until thickened and bubbly. Cook and stir 1 minute more. Add bacon, heat through. If desired, garnish with parsley.
We both agreed that this is soup we will make again. We also both agreed it was not super exciting. The flavors were good, though. It does mention in the cookbook that you can make it a "corn and crab chowder" but just eliminating the bacon and in step 3, after cooking for 1 minute, stir in a 6 oz can of crab meat. I seriously considered this but couldn't find a can of crab meat less than 16 ounces... and none of them were on sale. But now that I know we like the soup, I will probably wait for the crab to go on sale and double or triple the soup recipe so we can freeze some and pull it out on a busy day in the winter. It would also be super delicious to use fresh corn, but it simply wasn't the right time of year. Maybe next summer.