So here I have a chance to show off one of my new purchases from Crafty Bastards the other week. This is some of Tasha Mckelvy's functional pottery. I got it for soups and ice cream and stuff like that, and I love the little dip where I can rest the spoon.
Anywho, Jon and I made this a little while back, but I forgot to post it, but it is a definite keeper, and we will be making this again in the cold winter to come. I got this from Real Simple ages ago. The recipe says is feeds 4 to 6, but if you are like me and have only two to feed, just know that the rest will be leftover, and dont make all the bacon at one time, make it fresh whenever you want to reheat the leftover.
8 ounces sliced bacon
1 sweet onion, chopped
2 cloves garlic, finely chopped
1/2 tsp smoked paprika
1/4 tsp crushed red pepper flakes
2 10 ounce packages frozen corn (I used 2 12 ounces...i likey the corn)
3 cups chicken or veggie broth
1 cup half and half
salt and pepper
a nice fat bunch of fresh cilantro
1. Cook your bacon however you like it then cut it into half inch chunks, set aside
2. Reserve 2 tbsp of the bacon drippings and add to a large saucepan or dutch oven, heat to medium.
3. Cook onion, stir occasionally until soft. Add garlic, paprika, and red pepper, cook stirring for 2 min
4. Stir in broth, corn, and half and half and bring to a boil. Reduce heat, simmer 15 min.
5. Transfer half the broth to a blender and puree until smooth. Return to pot and add 1/2 teaspoon salt and 1/2 teaspoon pepper, stir all.
6. Divide soup into bowls, top with bacon and cilantro