Despite my massive compilation, finding a recipe that doesn't use A) foreign ingredients or B)ingredients that are never naturally in harvest at the same time, is a monumental task. Two nights ago, I found one. And it was yummmmyyyyy! It is a beautiful, sweet and easy to prepare soup (especially if you have leftover baked potatoes lying around). The texture was a bit surprising. The broth is simply milk. While I expected the potatoes to thicken it up a bit, it never really did. It was a bit like eating warm, sweet, vegetable cereal. I know it sounds bizarre, but I wouldn't post it if I didn't love it.
Summer Sweet Corn Soup
(adapted from Weight Watcher's Summer Corn, Bacon and Potato Chowder)
1 Tbsp butter
1/2 cup celery, chopped
1/2 cup onion, chopped
4 ears corn on the cob, cooked and kernels removed with a knife
1 red sweet bell pepper, chopped
4 oz Canadian bacon, diced
2 cups whole milk
2 medium baking potatoes, peeled, cooked and mashed
salt & black pepper, to taste
hot pepper sauce (optional), to taste
- Melt butter in a saucepan.
- Saute celery, onion, corn and red pepper over medium-high heat for 5 minutes.
Add bacon, milk & mashed potato.
- Season with salt, pepper and hot pepper sauce.
- Cover and simmer 10 minutes (do not allow to boil).