Description
Sweet corn, a creamy base, Creole spices and salty bacon make this hearty soup a the perfect way to fight off the autumn chills.
Ingredients
Scale
- 2 large ears of corn (corn removed from cob)
- 2 large red potatoes (cubed)
- 1 onion (diced)
- 1/2 package bacon (cut into small pieces)
- 2 cloves garlic (crushed)
- 2 cups chicken broth
- 1 cup heavy cream
- 1 tbs corn starch + 2 tbs water
- 1 tbsp creole seasoning
- salt and pepper (to taste)
Instructions
- Cook the bacon in a large saucepan over medium-high heat until desired consistency is reached. (If you like it crispy, remove from pan and set aside so it doesn’t burn. I like it chewy, so I cooked it until just done and left it in the pan).
- Add onions and garlic, and cook in the bacon fat until translucent. Add the potato, creole seasoning, and chicken broth.
- Gently simmer until potato is fork-tender but not falling apart. Stirring gently, add the heavy cream. Simmer until cream has thickened, then add corn starch to thicken further.
- Serve hot, with bread for dunking. Also a great addition: chopped roasted red pepper
Notes
(I watched the chef at our last Reenactment make this, so the recipe is hers but the measurements are mine)
- Category: Main