• Make a darn good soup with a few ingredients that you may already have in the fridge!

Ingredients

  • 4-oz package pancetta
  • 4 Tablespoons olive oil, divided
  • 1 shallot, finely diced
  • ¾ orange bell pepper, finely diced
  • 1/8 tsp cayenne
  • 5 ears corn, kernels removed, cobs discarded (sometimes I’ll use them to add more corn flavor to a chowder broth, but when pressed for time, I usually discard)
  • 3 cups chicken stock, heated to a simmer
  • ¼ cup of half and half
  • 2 stalks of green garlic, cleaned, and sliced thinly
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PREP TIME 15 Min READY IN 30 Min
COOK TIME 15 Min SERVINGS 2
MAIN INGREDIENT Vegetable
MEAL/COURSE Dinner
TYPE OF DISH Soup and Stew
SEASON/OCCASION Summer
COOKING METHOD Stove-Top
CUISINE American

Preparation

  1. In a dutch oven on medium heat, sautee the pancetta until crispy. When crisp, remove to paper towels to drain.
  2. Add the shallot and bell peppers to the remaining oil, season with salt, and sautee until softened (about 4-5 minutes)
  3. Add the cayenne pepper and sautee for 30 seconds.
  4. Then add the corn kernels and chicken stock to the pot.
  5. Bring the contents of the pot to a boil, then turn down to low, and simmer for 10 minutes, or until the corn has softened.
  6. Puree the soup until thickened but still chunky (I like to use an immersion blender). Stir in the half and half, and keep warm while you finish the garlic.
  7. In a small sautee pan over medium heat, sautee the green garlic remaining olive oil (about 2 minutes).
  8. When softened, add the garlic and pancetta to the pureed soup, stir together and serve.

Rating

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