Cook Time: 1 hour
Ingredients
- 7 slices of low sodium bacon, sliced in half lengthwise and then diced
- 1 sweet onion, small dice
- 4 scallions, very thinly sliced
- 2 stalks of celery, small dice
- 1 red or orange bell pepper, small dice
- 1 serrano pepper, small dice
- 1 Anaheim chili pepper, small dice
- 1 tsp thyme
- 5 cups corn kernels, pre boiled
- 1 tsp chili powder
- 2 tsp red pepper flakes
- 2 ½ cups low sodium chicken broth
- 2 cups fat free half and half
- 2 medium Idaho potatoes, grated
- Salt
- Pepper
Instructions
Put the bacon pieces into the bottom of your Emile Henry Stewpot. Over medium heat cook the bacon until crispy. Using a fine skimmer, remove the bacon and place on a paper towel. Keep two tablespoons of bacon fat and discard the rest.
Put the stewpot back on the stove and add the sweet onion, scallions, celery, peppers, and thyme. Sauté over medium high heat until vegetables begin to soften, about 5-7 minutes. Add the corn, chili powder, and red pepper flakes. Mix and sauté for another 5 minutes, stirring occasionally.
Pour the chicken broth and half & half into the stewpot, bring to a boil. Once boiling add the grated potato. Cover with the lid, turn heat to low, and cook for about 15 minutes.
Season to taste with salt and pepper.
Ladle the soup into bowls and sprinkle with the bacon before serving.
Note: *Quickly cook the corn in a large pot of boiling water and remove from the cob. Precooked kernels can be stored in a Ziploc bag for up to 3 days. *This soup can be made vegetarian, don’t use bacon, and substitute the bacon fat for butter or oil. Instead of chicken broth, use vegetable broth.
