Smoked Bacon and Corn Soup |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 8 |
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This hearty recipe is perfect for the BRR months. Developed this during a time when I was in between grocery trips, so ingredients were what I had in the pantry. Turned out to be really good! Ingredients:
300 g potatoes, peeled and diced |
250 g carrots, peeled and sliced |
200 g smoked bacon, diced |
120 g white onions, peeled and chopped |
30 g flour |
sea salt |
white pepper, fresh ground |
750 ml chicken stock |
400 g canned corn, drained |
150 ml fresh cream |
1 sprig parsley, chopped for garnish |
Directions:
1. In a stock pot, render bacon over medium heat. About 2-3 minutes. The aroma will be great in this first step!
2. Add onion, and stir to cook until transluscent. Make sure that it does not burn. We want it glossy.
3. Add potatoes and carrots and stir to cook, do not color. About 4-5 minutes.
4. Add flour, stir to distribute evenly.
5. Add stock. Please use good quality stock. No fuss recipe available here. Bring to boil, then lower heat. Let simmer for 15 minutes until vegetables are tender. Don't worry if the veggies break up. That is what they are supposed to do.
6. Let cool for 15 minutes. (This prevents the unnecessary mess in the next step.)
7. Pass soup through a blender, and puree until smooth. If taken fresh from the fire, the blender will be your worst enemy. Letting it cool before processing prevents scalding spatters.
8. Return to heat. Add drained corn. Bring back to a simmer. Stir occassionally for 2-3 minutes.
9. Stir in fresh cream.
10. Season with salt and pepper to taste. Bring out the taste of fresh corn and bacon.
11. Serve hot in soup plates. Garnish with a sprinkling of chopped parsley.
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