- 1/3 cup chopped bacon
- 1 onion minced
- 3 cloves of garlic minced
- 3 carrots chopped
- 3 stalks of celery chopped
- 1 small red pepper
- 1 small chili or jalapeno
- 2 tbl flour
- 4 cups of stock
- 1 tsp turmeric
- 2 potatoes
- 4 ears of corn
- handful of parsley and cilantro
- 1 1/2 cups 1% milk
i have been working on this soup for a year. a year. well, almost a year.
it’s gone from heavy cream and butter, the addition of cheese and then strictly vegetarian to this…
almost good for you…
but really i just love the bacon part.
love it even more this week because i am trying to rid it all by friday (passover, please share your bacon recipes, i have 5 pieces left).
to prep: while the bacon is frying i like to prep all the veg. i add the onion, garlic, peppers, carrots and celery to a bowl which makes it easy to pour into pot as soon as the bacon is cooked. on a med low flame the bacon takes about 5 minutes.
while the veg is sauteing i like to work on the corn. with a sharp knife carefully cut away the kernels. i do this in 2 steps, first with the sharp blade and then i turn the knife over to the dull side and scrape again to get all that milky yummy extra bits.
- in a large dutch oven (soup pot) add your chopped bacon. cook till brown and crunchy (not burnt).
- add chopped onions, garlic, carrots, celery, red pepper and hot pepper (totally optional but this soup tastes great with a little kick). saute for about 10 minutes or until all the veg begin to soften.
- take your spoon out, measure and add flour. stir. keep mixing until you can’t see the flour. it will coat your veg. add stock and mix. add turmeric and mix.
- to the pot add the potatoes, corn kernels and herbs. mix and bring to a slow boil. simmer then for 30 minutes.
- add 1.5 cups milk to the pot and mix. cook for another 10 minutes.
- taste, season with salt and pepper. enjoy a big bowl