Cream of Corn Soup with Bacon and Peppers
Karen Bunch
ingredients
- 4 strips bacon
- 1 medium ear corn
- 1 small sweet red pepper
- 1 medium jalapeno chile
- 2 tablespoons flour
- 1 1/2 cups hot chicken broth
- 1/2 cup whipping cream or half and half
- Salt
- Freshly ground white pepper
- Chives to garnish
directions
- 1
Cut bacon into 1-inch pieces and brown in medium pan until crisp. Using slotted spoon, remove bacon pieces to paper towels. Pour off all but 2 tablespoons bacon fat.
- 2
Remove kernels from corn. Core, seed and dice sweet red pepper and jalapeno. Add corn and peppers to bacon fat and cook over medium heat until vegetables are tender, about 5 minutes. Stir in flour and cook until pasty, stirring constantly. Add chicken broth, stirring constantly. Stir in cream and bacon.
- 3
If soup isn’t hot, cook over low heat 5 minutes. Do not boil. Just before serving, season to taste with salt and white pepper. Stir in chives. Serve hot. Makes 2 servings
notes
Los Angeles Times Food section.
Source: Karen
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