Do these pictures look familiar? This post originally appeared on my old blog, Quarter Life (Crisis) Cuisine, which I unfortunately let expire. I'm posting some of my favorites on this blog so that I don't lose them forever.
I needed to put this recipe up before the weekend hit, because it's officially fall and fall is soup season! And I realized I have no soups on this blog at this time. Crazy!
While it certainly doesn't feel like fall in Texas, it's always frigid in my office. So, this soup is perfect. I've literally had a bowl each day for lunch this week.
|Cory and me, atop Poet's Seat back in Massachusetts
Anyway, I've made a few adjustments to this recipe since I posted it on my last blog. The big addition is a bit of creole seasoning. I am obsessed with that stuff and it really brings out the flavors of the rest of the soup! The cream goes great with the hit of spice, and the sweet corn makes it even better.
(I watched the chef at our last Reenactment make this, so the recipe is hers but the measurements are mine)
- 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
-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.