It’s somehow Tuesday again. While we did some cooking last week, they frequently included recipes that I’ve found on TMTT, so I’m not reposting those! At the end of winter, I tend to start making a lot of soups, and I made one of my favorites this week.
It’s easy, quick and the wee ones even like it (so long as I use soy milk for Little Miss and skip the butter at the end!). Whenever I make it, I always have to save some to send home to my mom, too.
2 oz turkey bacon, chopped to matchstick pieces
2 T olive oil
1 small onion, chopped
2 stalks celery, diced
4 1/2 c milk
4 c. frozen corn
2 red potatoes, chopped
3/4 t salt
1/2 t pepper
1 T butter, unsalted
Makes 8 generous servings of soup
Add bacon and olive oil to heavy stock pot and cook bacon about 10 minutes until crispy.
While bacon is cooking, chop onion and celery. Add to the bacon mixture and stir to get fond off bottom of pot.
While this is cooking, chop the potatoes and put 3 of the 4 c of corn into a measuring device. Add the potatoes, milk, and 3 c of frozen corn to the pot and stir.
Bring to a boil, the simmer while covered for 10-15 minutes. Use immersion blender to blend a bit but not too much, or remove 1 1/2 c of the vegetables and use blender to puree before returning to soup.
Add the remaining corn and stir. Add the salt and pepper, as well. Add the pat of butter and let melt atop the soup, then ladle out and enjoy!