Potato, Corn and Onion Soup
6 slices bacon, cut into ¼-inch dice
1 tablespoon butter
1 medium sweet onion, finely chopped
3 ribs celery, thinly sliced
1 tablespoon chopped fresh thyme
1 bay leaf
Salt and black pepper, to taste
2 bags frozen corn
7 small Yukon Gold potatoes (about 1 pound), cut into ½-inch dice
3 cups chicken or vegetable stock
¼ teaspoon cayenne pepper
1½ c ups half-and-half
4 tablespoons chopped fresh basil
1. In a soup pot over medium heat, render the bacon, stirring occasionally, for 5 minutes, or until crisp. Use a slotted spoon to remove the bacon from the pot. Transfer to a plate lined with paper towels.
2. Remove all but 2 tablespoons of fat from the pot. Add the butter, and when it melts, add the onion, celery, thyme, bay leaf, salt, and black pepper. Cook, stirring occasionally, for 8 minutes, or until vegetables soften.
3. Add the corn, potatoes, stock, and cayenne pepper. Bring to a boil, lower the heat, and simmer, stirring occasionally, for 6 minutes, or until potatoes are tender. Remove bay leaf.
1 tablespoon butter
1 medium sweet onion, finely chopped
3 ribs celery, thinly sliced
1 tablespoon chopped fresh thyme
1 bay leaf
Salt and black pepper, to taste
2 bags frozen corn
7 small Yukon Gold potatoes (about 1 pound), cut into ½-inch dice
3 cups chicken or vegetable stock
¼ teaspoon cayenne pepper
1½ c ups half-and-half
4 tablespoons chopped fresh basil
1. In a soup pot over medium heat, render the bacon, stirring occasionally, for 5 minutes, or until crisp. Use a slotted spoon to remove the bacon from the pot. Transfer to a plate lined with paper towels.
2. Remove all but 2 tablespoons of fat from the pot. Add the butter, and when it melts, add the onion, celery, thyme, bay leaf, salt, and black pepper. Cook, stirring occasionally, for 8 minutes, or until vegetables soften.
3. Add the corn, potatoes, stock, and cayenne pepper. Bring to a boil, lower the heat, and simmer, stirring occasionally, for 6 minutes, or until potatoes are tender. Remove bay leaf.