Peppery Corn Soup
Hot Mexican jalapeños add a peppery bite to what otherwise would be a humdrum corn soup.
The Ultimate Soup Cookbook, Reader’s Digest
| Servings |
| 4servings |
| Servings |
| 4servings |
Ingredients
- 6 slices bacon
- 2 tbsp vegetable oil
- 1 large yellow onion finely chopped
- 2 medium stalks celery thinly sliced
- 2 medium carrots peeled and diced
- 1 lb all-purpose potatoes peeled and diced
- 3/4 tsp salt
- 1/4 tsp black pepper
- 2 cups chicken stock
- 2 cups milk
- 2 cups fresh corn
- 1 tbsp canned jalapeño peppers seeded, minced, (wear gloves when handling; they burn)
- 1/2 cups low-fat cheddar or Monterey Jack cheese shredded
- 1 tbsp fresh cilantro, flat-leaf parley or chives minced
Servings: servings
Units:
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Ingredients
Servings: servings
Units:
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Instructions
- In a deep 12-inch skillet or large saucepan over medium heat, cook bacon until crisp. Transfer to paper towels to drain, then crumble. Drain fat from skillet.
- Add oil and heat over medium heat. Add onion, celery and carrots and sauté until softened, about 10 minutes. Add potatoes, salt, pepper and stock and bring to boil. Reduce heat and simmer, covered, until tender, about 15 minutes.
- Add milk and corn and simmer, covered, 5 minutes. Stir in jalapeños and cheese until cheese is melted. Garnish each serving of peppery corn soup with cilantro and bacon.
