4 slices bacon
3 ears of corn
2 stalks celery chopped
2 carrots diced
1/2 large onion diced
2 gold potatoes chunked into 1/2 inch bites
1/2 red pepper diced
1 teaspoon paprika
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/8 teaspoon ground cayenne pepper
6 cups low sodium chicken broth
3 tablespoons flour
1/4 cup heavy cream
1/4 cup fresh chopped parsley
Salt & Pepper to taste
Cook bacon in skillet or in oven on baking sheet at 375 degrees until crispy; approximately 15 minutes. Remove to paper towels; reserving bacon grease. When cooled coarsely chop bacon. Shuck and remove silk from corn. Cut kernels from the ears of corn.
Heat bacon grease in large stockpot or dutch oven over medium heat. Add corn, celery, carrots, onions and potatoes and cook for 5-7 minutes; stirring several times.
Add red pepper and cook for another 3 minutes; stirring a couple of times. Add paprika, onion powder, garlic powder and cayenne and cook for 30 seconds stirring constantly. Add chicken broth. Bring to low boil and simmer until potatoes are soft.
Pull one cup of broth from stockpot (trying not to get any vegetables). Mix with flour to create a slurry. Whisk into soup using fork and bring back to a low boil. Simmer until slightly thickened for about 2-3 minutes.
Stir in cream. Add chopped bacon and parsley just before serving. Salt and pepper to taste.


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