It’s Friday!!! Not sure what your plans are for the evening and the weekend but here is a recipe for a good hot soup! Pretty quick and easy to prepare, served with a simple salad with some lettuce, olives, parmesan cheese and oil and vinegar (the staple salad in our house), and some bread (the usual accompaniments to an easy meal) and you are all set.
This recipe is Roger’s recipe. He made it quite a few years back when he did a “men’s cooking night” right before Valentine’s Day. The evening was quite a hit and he sent the men home with the skills to prepare an entire meal for their wives. Was so great to hear from them and their wives on how it went.
This is another great recipe (as many cooking recipes are), that really doesn’t have “strict rules”, I think this is why I love cooking so much better than baking, because the parameters are not so tight and I have room to add a little extra of this or that and many times it won’t affect the outcome of my dish in a bad way. (Now sometimes I have been known to stray from a recipe and it has become a major disaster, haha…but that is how we learn and know that some things just don’t work).
1 lb bacon chopped
1 package frozen corn
3 sweet onions chopped
1 32 ounce chicken broth
1 cup whole milk or cream
Kosher Salt and Pepper to taste
- Lay corn out on baking sheet and cook until browned on 300-325 degrees for 20-30 minutes. Keep checking on the corn and turning so that it does not burn.
- Remove from oven and set aside.
- While the corn is in the oven you can be preparing the bacon. In a heavy duty soup pot** add the bacon and cook until browned and crispy.
- Remove and put on paper towels to drain.
- Leave bacon grease in pot and add onions, sauté for 10 minutes stirring continuously, until cooked and just starting to brown.
- Add broth and milk and ½ of the corn and slowly bring to a boil.
- Use immersion blender and blend mixture so corn is well combined and soup is thick. Add rest of corn and bacon and keep warm until you are ready to serve. If you don’t have an immersion blender, I would highly recommend that you get one because it is so useful for your cooking, but if you don’t have one you can also put the corn in a blender with a little bit of the liquid and blend it up (being very careful with the hot liquid in the blender). We are just using the corn to thicken the soup.
- Add a few dashes of cayenne pepper depending on how much spice you like and season with salt and pepper to taste and you are good to go…
**This is where I would use my crock pot if I just wanted to prepare this and not worry about it…Have I mentioned how much I love my All-Clad Crock Pot? It has a removable insert that I can put on the stove and brown in first, so the flavors stay right in the pot and I don’t lose them in a pan.