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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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This easy, delicious soup makes good use of fresh corn. Make it a main dish by serving with salad and crusty bread. Recipe is from Chicago Sun-Times FOOD. Ingredients:
4 slices bacon |
1 tablespoon butter |
1 small red bell pepper, cut into 3/4 inch dice |
1 medium onion, chopped |
2 teaspoons cumin |
2 (15 ounce) cans chicken broth |
3 small yukon gold potatoes, peeled and quartered,about 1 1/2 cups |
1/8 teaspoon white pepper |
1/2 cup whipping cream |
2 cups fresh corn (about 3 ears) |
2 cups shredded cheddar cheese |
salt |
Directions:
1. Fry bacon until crisp, crumble and set it aside but reserve 1 T bacon grease in pan.
2. Add butter, bell pepper and onion to pan and saute until softened, 8-10 minutes; sprinkle in cumin and cook for a minute, stirring.
3. Add chicken broth, potatoes and white pepper and simmer until potatoes are tender, about 10 minutes.
4. Add cream and corn and bring to a boil.
5. Turn off heat, stir in cheese and season to taste with salt.
6. Serve when cheese is melted.
7. Sprinkle with cooked bacon just before serving.
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