My weekends have been pretty busy, so the soup has to be easy! This simple but tasty soup is sure to perk up your lunch routine. I recommend buying organic corn if you can find it, since conventional corn has been genetically modified to produce its own pesticides.
2 thick slices bacon, chopped
1 onion, chopped
1 red bell pepper, chopped
1/8t cayenne pepper
1qt. chicken broth
1 large potato, peeled and cut into 1/2” cubes
2 small bags (12-16oz. each) frozen kernel corn
1t dried basil
½c heavy cream
Salt & pepper, to taste
Sliced scallions, for garnish
In a large pot, cook chopped bacon over moderate heat until browned and crispy. Remove with slotted spoon to paper towels, leaving fat in pan. Add chopped onions, red bell pepper, salt, and cayenne and cook until soft, about 8 minutes. Add chicken broth, potatoes, and corn kernels. Cover and bring to a boil, then reduce heat to low and simmer for 10 minutes, until potatoes are soft. Remove from heat and stir in cream and reserved bacon. Season with additional salt and pepper, if needed. For a thicker chowder, you may wish to remove a small portion, puree it in a blender, and stir it back into the soup.
I sometimes like to make this a little more special by adding seafood. To do that: omit the salt, cayenne, and basil and add some Old Bay Seasoning – about 1 teaspoon. When the soup is finished, stir in some lump crab meat – about 1 cup, drained (or more!). Some crème fraiche on top would be really awesome, if you have it. 😉