Food By Franz

This is an excellent way to use left over corn and bacon! The rest is probably sitting in the crisper anyway. Yes, frozen corn or canned corn can be substituted!

2 ears cooked corn, take kernels from cob (about 1.5 C)
1 small jalapeno, chopped finely (*optional)
1/2 onion, diced
1 stalk celery, diced
1 small carrot, diced
1/2 tbsp each of fresh thyme and oregano
1 tbsp celery top, finely chopped
2 strips of bacon, chopped
1 medium potato – diced
1/2 stick marg + 1 Tbsp, divided
3 tbsp flour
1 C chix broth
1 C half and half (or milk)

Put the diced potatoes in your soup pan with just enough water to cover, boil for 5 minutes (tender but not mushy). Drain the potatoes. In the soup pot, place the chopped pepper, carrot, onion, celery with 1 tbsp of marg. or you can use a tbsp of the bacon grease if its handy. Saute the veggies over medium heat until just starting to brown, then add the corn kernels, bacon and herbs. Stir well, turn the heat up to medium, add the 1/2 stick of marg/oleo allow to melt. Add flour – stir well to distribute the roux over all the veggies – allow this to cook for another 3 minutes, stirring occasionally.

Add the broth, stir well, pour in the cream – reduce heat to med-low and allow to barely simmer for about 10 minutes. If it gets too thick, too quickly – add enough milk or water to get the required thickness. Salt and pepper to taste.

This is an excellent way to use left over corn and bacon! The rest is probably sitting in the crisper anyway. Yes, frozen corn or canned corn can be substituted!
Hint* make sure you have everything chopped up before hand, then the soup comes together quite easily.
The jalapeno really add more a green pepper taste than heat – try just one or omit completely depending on your taste.
In winter: Its a hearty, savory soup, and pairs well with a simple grilled cheese sandwiches.
In Summer: I’ve topped this soup with a cheesy crouton before for a lunch presentation, the soup and a light salad were plenty for “the girls”!
I’ll bet this would be a good choice for being served in a “bread bowl”.