Categories: Soup
Ingredients
- 4 slices thick-cut bacon, cut into 1/2-inch pieces
- 1 small yellow onion, chopped fine
- 16 oz. frozen corn
- Sea salt and black pepper
- 1 russet potato, peeled and cut into 1/2-inch dice
- 4 cups vegetable broth
- Heavy cream, to serve
- 1 tbsp fresh chopped flat-leaf parsley
Directions
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Line a dish with paper towels. Heat a medium saucepan over medium-high heat. Add the bacon and cook until crisp. Use a slotted spoon to transfer to the paper towel-lined dish.
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Add the onion to the saucepan and saute until fragrant and softened, 2 to 3 minutes. Add the corn, season with salt and pepper and saute 2 minutes, until softened.
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Add the potato and broth. Increase heat to high and bring to a boil. Reduce heat to low and simmer until the potato is tender when pierced with a fork, about 15 minutes.
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Spoon half of the soup into a blender and pulse until smooth. Stir the puree back into the saucepan with the remaining soup. Ladle the soup into bowls and swirl a bit of cream on top of each. Sprinkle the parsley and reserved bacon over the soup. Serve hot with Rosemary Oyster Crackers.