Loading
Home / Recipes / Fruit, Vegetables, & Grains / Corn and Potato Soup

Corn and Potato Soup

Share on Facebook0Tweet about this on TwitterShare on Google+0Share on Reddit0Share on StumbleUpon0Pin on Pinterest97

Corn and Potato Soup

Try this Corn and Potato Soup recipe, it’s fast and delicious.

The combination of sweet corn and salty bacon will leave you asking for a second bowl for sure! This recipe makes a big batch, which is perfect because it freezes well — have some now and save some for later.

Corn and Potato Soup

Corn and Potato Soup

Ingredients

4 ears of corn, husks and silks removed
4 slices of bacon, cut into ½ inch pieces
1 large white onion, finely diced
1 cup grated carrot (about 1 large carrot)
1 cup finely diced celery (about 2 stalks)
Salt
2 large yellow-fleshed potatoes, peeled, quartered and cut into ½-inch chunks
4 cups chicken broth

Instructions

  1. Stand corn on end and, using a chef's knife, cut kernels from corn (you should have about 3 - 4 cups).
  2. Heat a large pot over medium-low heat. Add bacon, cook and stir until bacon is crisp, about 6 minutes. Remove bacon and place on a plate lined with paper towel. Set aside.
  3. Using the same pot, increase heat to medium; add onion, carrot, celery and a pinch of salt. Cook and stir until vegetables have softened, about 10 minutes.
  4. Add potatoes, chicken broth and 2 cups of corn. Bring to a boil over high heat. Immediately reduce heat to low, cover and simmer until potatoes are tender, about 15 minutes.
  5. Remove pot from heat. Using a potato masher, crush potatoes to thicken soup. Add remaining corn, cover and let stand for 5 minutes. Sprinkle bowls of soup with crisp bacon.
http://karyosmond.com/corn-and-potato-soup/

Corn and Potato Soup Tips:

  • You can substitute 4 ears of corn for 3 to 4 cups of frozen corn kernels.
  • To freeze this soup, allow it to cool completely, then transfer to airtight freezer containers or bags and freeze. To enjoy, thaw the frozen soup in your refrigerator overnight before reheating. Once thawed, the soup should be eaten within several days.
  • Use kitchen scissors to make cutting bacon a breeze.
  • If you can’t find yellow-fleshed potatoes or Yukon Gold potatoes, add any kind you like. You will need about 2 cups worth.
Share on Facebook0Tweet about this on TwitterShare on Google+0Share on Reddit0Share on StumbleUpon0Pin on Pinterest97