Ingredients
- 3 slices bacon, coarsely chopped
- 1 Tbsp olive oil
- 1 medium onion, coarsely chopped
- 1 medium onion, peeled and cut into 1/4-inch dice
- 2 ribs celery, cut into 1/4-inch dice
- 1 large red pepper, seede, cored, and cut into 1/4-inch dice
- 4 cups vegetable or chicken broth
- 1 bay leaf
- 1/2 tsp dried thyme
- 1/2 tsp dried dill
- 4 cups frozen corn kernels
- 2 cups light cream or half-and-half
- 1 tsp salt
- ground black pepper, to taste
- 1 Tbsp cornstarch mixed with 1 Tbsp cold water
Instructions
1
In a large soup pot, fry the bacon until crisp in olive oil, about 5 minutes. Add the onion, celery and red pepper, and sauté over medium-high heat, stirring frequently, until vegetables soften, about 5 minutes.
2
Add potatoes, broth and herbs, and simmer about 15 minutes, adjusting heat if necessary so that liquid does not boil. Stir in corn, cream, salt and pepper, and simmer over low heat until corn is cooked.
3
To thicken soup, stir in the cornstarch mixture and cook for 1 minute.
4
Ladle into bowls and serve immediately with a garnish of chopped fresh parsley and a pat of butter, if desired. Serves 6.
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Aug 2011
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