I don’t know about you… but it seems like everyone around me is sick! BF is sick, everyone at the office is sick, etc. I had a bit of the cold last week, so hope to avoid the current illness that is going around. And when you’re sick, what do you want? For me, the answer to that question would be to stay in bed all day, watch movies, and eat soup! BF had, at one time, requested this recipe but I had not got around to making it until now which, in the end, worked out best anyway. Yay for soup when sick!
The original recipe did not call for the addition of the sharp cheddar, but I just think it takes it to a whole new level. I used almond milk when making it because that’s what we normally use and I used red-skinned potatoes because, again, that’s what I had! It took less than half an hour to put this soup together and was gone within a few hours. Simple, yet delicious!
adapted from a Better Homes and Gardens recipe
6 ears of corn or 3 cups frozen whole kernel corn
1 medium chopped yellow onion
1/2 a chopped green pepper
1 tablespoon extra virgin olive oil
1 14-oz can chicken or vegetable broth
2 cup cubed and peeled potato
2 tablespoons all-purpose flour
1 teaspoon crushed black pepper
1-1/2 cups milk (cows, soy, almond – whatever!)
3 slices bacon, cooked, drained and crumbled
1/2 cup shredded sharp cheddar cheese (optional)
2 tablespoons fresh parsley (optional)
If using fresh corn, cut kernels off the cobs and set aside. In dutch oven, cook onion and green pepper in olive oil until onion is tender but not brown. Stir in broth, potato, and corn. Bring to a boil and then reduce heat. Simmer, covered, for 10 to 15 minutes or until vegetables are tender. In a small bowl, combine flour, salt, and pepper. Stir milk into flour mixture; add to corn mixture in dutch oven. Cook and stir until slightly thickened and bubbly. Add bacon; heat through. If desired, garnish each serving with parsley and/or cheddar cheese shreds.