Now that the weather is cooler, it’s time to pull out all of those favorite soup recipes and make a big pot of soup. Warm and satisfying, it’s good when you’re not feeling well or after a long day’s work.
Corn and potato soups are always a big hit. When the two are combined, that’s even better. Add bacon, cheese, chicken, and some roasted peppers for a soup that is delicious, hearty and just plain good for the soul.
This soup is aptly named because it does contain just about everything except the kitchen sink. Serve alone or with a sandwich or salad for an easy weeknight meal.
Roast peppers by charring over a gas burner or under the broiler. Once nicely charred. Place in a bowl and cover with plastic wrap for 15-20 minutes. The papery thin skin will peel right off.
Kitchen Sink Corn Soup
- 6 slices bacon
- 1 large yellow onion, chopped
- 1 jalapeno pepper, roasted, peeled, seeded and minced
- 6 cups fresh or frozen corn, thawed and divided
- 1 quart chicken broth, divided
- 1 small red bell pepper roasted, peeled, seeded and chopped
- 1 jalapeno pepper, roasted, peeled, seeded and chopped
- 1 pound small red potatoes, cut into 1/2 inch pieces
- 1 cup Colby Jack cheese
- 1 cup chopped cooked chicken
- 2 tablespoons chopped cilantro
- 1/2 cup chopped red onion
In a large skillet, fry the bacon until crisp. Drain, crumble and set aside; reserve 1-2 tablespoon of the drippings in the skillet
In the same skillet, sauté the chopped onion and the roasted jalapeno until the onion is translucent. Add 3 cups of corn and continue cooking for a couple more minutes. Season to taste with salt and pepper.
Scrape the corn mixture into a blender or food processor and add ½ cup chicken broth. Blend on highest speed until pureed. Pour the pureed mixture into a Dutch oven or other large pot. Add the roasted red bell pepper, potatoes and the remaining 3 ½ cups of chicken broth.
Bring to a boil, cover, reduce heat and simmer for 10-15 minutes or until potatoes are tender. Add the cheese, chicken and reserved bacon. Check for seasoning and add salt and pepper as needed. Top with cilantro, chopped red onion and more cheese, if desired.
Makes 6-8 servings
What’s for dessert?
If you love cupcakes, be sure to stop by On the Corner in downtown Broken Arrow and stop by Sweet Sherry Pies cupcake counter. Her one of a kind creations will make you an instant fan. On the Corner is located at 224 South Main. They are open from 10-6 Tuesday through Saturday. Today’s featured items are chocolate chip pumpkin cupcakes and lemon and strawberry truffles. From cupcakes, to cinnamon tolls and more, you will find something delicious every day. Visit her Facebook page or her website for all of the yummy details.