1 Onion chopped
1/2 Yellow Bell Pepper, chopped
2 1/2 cups Chicken Stock
2-3 medium Potatoes
2 cups Whole Kernel Corn
1/4 cup Light Cream
- Cook Bacon over medium heat until crisp. Remove to paper towel, discard liquid. Add onion, bell pepper. Cook 3-5 minutes until tender.
- Add Potatoes and Chicken Stock. Bring to boil. Reduce heat and simmer 15 minutes. Add corn, cook 5 minutes more.
- Remove from heat, cool slightly. Transfer 2 cups to blender, puree. Return to pot. Add cream. Heat to serving temperature.
- Serve topped with Bacon.
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