- 8
- 20 mins
- 55 mins
Ingredients
- 4 ounces bacon, sliced into 1-inch pieces
- 2 tablespoons unsalted butter or olive oil
- 2 cups chopped onions
- 3 ribs celery, trimmed and chopped (1 cup)
- 2 tablespoons all-purpose flour
- 2 cups chicken stock
- 2 cups milk
- 2 large all-purpose potatoes, peeled and diced
- 4 cups frozen corn kernels, thawed
- 2 to 3 tablespoons sugar
- 1 cup half-and-half
- Salt and pepper to taste
- 1 large red bell pepper, diced
- 3 scallions, trimmed and chopped
- 1 tablespoon fresh cilantro, chopped
Preparation
Step 1
1. In a large stock pot, cook bacon for 5 minutes over medium-high heat until almost crispy. Reduce heat to medium-low and add butter or oil, onions and celery. Cook, stirring occasionally, for 10 minutes.
2. Sprinkle with flour and cook, stirring, for another 3 minutes. Add chicken stock, milk and potatoes. Bring to a simmer over medium-high heat, then reduce heat to medium-low and cook until potatoes are just tender, 12 minutes.
3. Stir in corn and sugar. Remove 2 cups and puree, then add back to pot, or use immersible blender to thicken soup in the pot. Stir in half-and-half, and salt and pepper to taste. Bring back to a simmer over medium heat, add red pepper and scallions and cook 5 more minutes. Garnish with cilantro; serve warm
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