I always have to double this recipe because my family always wants to go back for seconds.
8 strips bacon, coarsely chopped
1 medium onion, coarsely chopped
1 (8 oz) red potato, coarsely chopped
1 (16 ounce pkg) frozen corn, can use 2 cups fresh corn,kernels removed.
1 poblano or Anaheimpepper, veins and seeds removed, coarsely chopped
1 (14 oz) can reduced sodium chicken broth
2 large thyme sprigs
¼ tsp salt
½ cup heavy whipping cream
dash of cayenne pepper
Place bacon in a large saucepan. Cook over medium heat 4-5 minutes or untillight brown. Drain off all but 1tablespoon of the bacon drippings.
Add onion; cook 2 minutes or until onion just begins tosoften. Add potato, corn kernels andchile. Cook at stir 1 minute; addbroth. Add dash of cayenne. Add ½ of bacon.
Cover pan; increase heat to high. Bring to a boil. Add thyme and salt; reduce heat to low. Simmer, covered, 10 minutes or until potatoesare tender (but not mushy).
Increase heat to medium; stir in cream. Simmer, uncovered 5 minutes. Remove thyme sprigs. Garnish soup bowls withremaining crisp bacon and thyme sprig.
Makes 4 servings – about 1 cup per serving
Serve with crusty bread with Tomato Thyme Butter
Tomato Thyme Butter
Soften 4 tablespoons unsalted butter; mix with ½ teaspoontomato paste, 1 teaspoon chopped fresh thyme, scant ¼ teaspoon salt and 1/8teaspoon freshly ground black pepper. Spread on crusty bread.