Peppery Corn Soup
Hot Mexican jalapeños add a peppery bite to what otherwise would be a humdrum corn soup.
Ingredients
6 bacon slices
2 tablespoons vegetable oil
1 large yellow onion, finely chopped
2 medium celery stalks, thinly sliced
2 medium carrots, peeled and diced
1 pound all-purpose potatoes, peeled and diced
3/4 teaspoon salt
1/4 teaspoon black pepper
2 cups chicken stock
2 cups milk
2 cups fresh corn
1 tablespoon minced and seeded canned jalapeño peppers (wear gloves when handling; they burn)
1/2 cups shredded low-fat cheddar or Monterey Jack cheese
1 tablespoon minced fresh cilantro, flat-leaf parley or chives
2 tablespoons vegetable oil
1 large yellow onion, finely chopped
2 medium celery stalks, thinly sliced
2 medium carrots, peeled and diced
1 pound all-purpose potatoes, peeled and diced
3/4 teaspoon salt
1/4 teaspoon black pepper
2 cups chicken stock
2 cups milk
2 cups fresh corn
1 tablespoon minced and seeded canned jalapeño peppers (wear gloves when handling; they burn)
1/2 cups shredded low-fat cheddar or Monterey Jack cheese
1 tablespoon minced fresh cilantro, flat-leaf parley or chives
Directions
- 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.
Serves 4
The Ultimate Soup Cookbook, Reader's Digest
