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.
The first time we discovered these stuffed peppers was at a friend’s house party. Among all of her amazing homemade hors d’oeuvres, it was these bacon wrapped stuffed jalapeño peppers that were the biggest hit. I mean, spicy jalapeño with salty bacon, and creamy filling? THAT is an amazing combo. I was angry that I didn’t come up with the idea first. These stuffed jalapeños were so delicious but the spiciness creeps up on you. My mouth was on fire but I just couldn’t stop eat them. It didn’t take us too long to recreate this spicy delight. We tweaked the recipe and made our own version and here’s how we made it:
Bake Stuffed Jalapeño Pepper
Serves: 4 / prep & cook Time: about 30 min
- 12 jalapeño peppers
- 4 oz cream cheese, softened
- 1/2 cup parmesan cheese (gouda cheese works well, too)
- sprinkles of onion powder (optional)
- 4-5 slices of prosciutto, cut into bite-size pieces
- salt and pepper to taste
Cut peppers in half lengthwise; remove seeds (reserve the seeds if you like your peppers spicy!). Cook the peppers in building water for 5 minutes, if you like it spicy, or cook for 10 minutes for a milder version. Drain well and let it cool.
Boiling the peppers!
Combine the cream cheese, parmesan cheese (or cheese of your choice), onion powder if you’re using it, and the reserved jalapeño seeds if you really want to turn up the heat. Fill the pepper with the cheese mixture and sprinkle the prosciutto bits on the top.
Place the peppers on a lined baking sheet and bake in 400F for 5 to 10 minutes, and broil until the prosciutto turn brown and crisp.
We didn’t share with anyone this time, we ate them all! But these serve well as party food. It’s definitely a crowd pleaser and easy to make ahead of time. Enjoy!