Ok so I found this recipe sans bacon and taters on my calendar...and thought...hmmm I should give it a try.
The very first time I made it it was without the bacon and potato...and it was the easier soup I've ever made.
So after that I thought hmmm bacon n taters would be a delicious addition to this recipe and voila!
Enjoy!
Ingredients:
1/2 lb of bacon chopped into little bits
3 medium peeled russet potatoes
1/4c butter
1 small onion chopped
1/2c diced red bell pepper
1/2c diced green bell pepper
1c chicken broth
1c milk
1 16-17 oz can of whole kernal corn, drained, liquid reserved
1/2 tsp cumin
1/4 tsp cayenne pepper
1/4c all purpose flour
minced cilantro or dried cilantro leaves (optional)
Directions
- Cook bacon until crispy, add butter, onions, red & green pepper, cumin & cayenne pepper and saute for about 8 minutes until veggies are tender.
- Add flour and stir for 1 minute. Gradually mix in broth, milk and reserved corn liquid. Bring mixture to a boil, whisking until smooth.
- Mix in corn and stir until corn is just heated through. Ladle soup into bowls. Garnish with Cilantro if desired.
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