 | We were in Colorado this past weekend, where it actually felt like fall...and then winter. A huge winter storm rolled in on Sunday and we made it out of town just in time. Vail Pass was closed overnight because of the poor driving conditions and the next morning our neighbors reported that we had gotten over a foot of snow! Hopefully this is a good omen for ski season. And then we returned to the land of eternal summer, but I can still pretend it is fall and make all sorts of soups for the 90 degree weather. This recipe is adapted from The Neelys on Food Network. |
4 pieces thick-sliced bacon, chopped
1 medium onion, finely chopped
1 medium red bell pepper, chopped
Salt and freshly ground black pepper
1 small jalapeno, chopped seeds and ribs removed
2 cloves garlic minced
¼ cup all-purpose flour
4 cups chicken stock
2 large red potatoes, well scrubbed and small diced
1 cup half and half
16 ounces frozen corn
¼ teaspoon cayenne pepper
1 bay leaf
In a Dutch oven over medium heat, cook the bacon until, remove the bacon with a slotted spoon to a paper towel lined plate. Add the onions and red pepper, sauté until tender, about 5 minutes. Season with salt and pepper, to taste. Add the jalapeno and garlic, saute until fragrant, about 1 minute. Stir in the flour until thoroughly combined. Cook the flour until it reaches a slight blonde color, about 1 minute. Stir in the chicken stock and the potatoes and simmer for 10 minutes; potatoes will become soft. Add the half and half, corn, cayenne and bay leaf. Simmer for 15 more minutes. Pour into a serving bowl and garnish with the reserved bacon.
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1 comment:
I'm thinking about whether my children will like spices in this recipe, my essay services since it's still not everyone likes someone who likes a more delicate taste.
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