With the cold weather upon us, nothing tastes better than a hot bowl of soup. When paired with some crusty bread it makes the perfect lunch or light dinner. This soup started as a corn chowder but I’ve added a variety of vegetables to give it more interest and body. It is surprisingly easy to make and comes together quickly making it an ideal weeknight dinner. You can use whatever vegetables you have on hand. Just make sure that you don’t overcook any starchy vegetables.
4 ounces pancetta, diced
1 medium onion, diced
1 stalk celery, diced
2 medium carrots, diced
1 red bell pepper, diced
2 bay leaves
1 cup baby red potatoes, skins on diced
1 1/2 cups corn, fresh if available, canned or frozen if not
1 cup heavy cream
3 1/2 cups whole milk
Salt and fresh ground pepper to taste
1/4 cup dry sherry
1) In a heavy soup pot over medium-high heat, cook the pancetta until browned, stirring occasionally.
|With bacon as a base, how can you go wrong?|
2) Reduce the heat to medium. Add the onion, celery, carrots, bell pepper, and bay leaves. Cook 8-10
minutes or until vegetables have softened.
|Lots of veggies. You can add just about any that you have on hand|
3) Add the potatoes and corn then stir in the cream and milk. Season with salt and pepper
|There’s a full serving of vegetables in every bowlful|
4) Bring to almost a simmer. Reduce the heat to low and cover. Cook for 30 minutes or until the
potatoes are tender.
5) Adjust seasoning and swirl in the sherry.