This is a simple yet hearty soup. We made a small batch just enough for the two of us for lunch during this funky quarantine time, and it’s really delicious and satisfying.
Here is the recipe we used that serves 2-4, depending if you’re having it as a main or side dish.
- 1 tablespoons butter
- 2 slices of bacon or ham
- 1 yellow onion, chopped
- 1 ribs celery, chopped
- 1-2 teaspoons of flour
- 2 medium size boiling potatoes, peeled and cut into 1/2-inch dice
- 2 cups fresh corn kernels (we used canned ones because it is what we have)
- 1 bay leaf
- 2 cups low-sodium chicken broth or homemade stock
- 1 teaspoons salt
- 2 cups milk
- 1/4 teaspoon fresh-ground black pepper
- Dash of paprika
- Sour cream, for serving (optional)
How to Make It
In a large saucepan, melt the butter over moderately low heat. Add diced bacon or ham, stir till it’s cooked through. Add onion, and celery and cook, stirring occasionally, until the vegetables start to soften, about 10 minutes. Sprinkle in the flour till it’s evenly mixed with the vegetables. Stir in the potatoes, 1 cups of the corn, the bay leaf, broth, and salt. Bring to a boil. Reduce the heat and simmer, stirring occasionally, for 15 minutes.
In a blender or food processor, puree the remaining 1 cups corn with the milk. Stir the puree into the soup along with the black pepper. Simmer until the soup thickens slightly, 5 to 10 minutes. Remove the bay leaf. sprinkle in the paprika. Top each serving with a dollop of sour cream, if using.