Serve with a green salad and a hunk of homemade French bread for a satisfying meal that's easy on the wallet.
When corn is in season, use fresh corn right off the cob for this recipe. Just cut it off by standing each ear of corn on its end in the center of a Bundt pan. Scrape the kernels into the pan.
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Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yield: 6-8 servings
- 6 slices bacon
- 1 medium onion, diced
- 2 Tbsp. minced garlic
- 1 large red bell pepper, seeded and diced
- 8 oz. frozen corn
- kosher salt and freshly-ground black pepper, to taste
- 6 cups vegetable stock
- 1 cup cream or half and half
- 2 large Russet potatoes, peeled and diced
- 3-5 dashes hot sauce (optional)
- In a large, heavy saucepan or dutch oven, fry bacon until crisp.
- Remove bacon to paper towels to drain. Pour all but two tablespoons of bacon drippings out of pot.
- Add diced onions, garlic and red peppers to remaining bacon drippings. Saute, stirring occasionally, until vegetables are soft, 4-6 minutes.
- Stir in corn. Saute 30 seconds or so, until glistening.
- Add vegetable stock, cream and potatoes.
- Bring to a boil. Let soup cook 8-12 minutes until potatoes are fork tender.
- Add hot sauce, if desired. Taste, and adjust seasonings.
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