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I’ll be honest, I didn’t grow up eating a lot of soups. It just wasn’t something that was fixed in our house. So, for a while , as an adult I tended not to cook soups either.
My husband is working really hard to broaden my horizons, so this winter I have probably made more soups than I have in my whole life.
I haven’t cared for them all, but this one has definitely been my favorite. It is a soup that I could eat over and over. I found the recipe from Taste and Tell and kind of ran with it. Adding mushrooms and changing a couple of things to suit our family better (more bacon.)
I can’t wait to try this soup in the late summer with fresh corn from our garden., but for now frozen corn works just fine.
I loved how well everything in this soup went together. I was really surprised by the flavor that the red bell pepper added, so I recommend using if possible.
- 3 pieces of bacon
- 1 red bell pepper, seeded and chopped
- 1 medium onion, chopped
- 1 (8-ounce) package of fresh mushrooms
- 3 cups chicken stock
- 2 medium potatoes, peeled and cubed
- 2 cups of corn
- 1/2 cup of light cream
- 2 teaspoon seasoning salt
- Over medium high heat cook bacon. When bacon is crisp transfer to a paper towel to drain.
- Add onion, bell pepper and mushrooms to the pan and cook for about 5 minutes or until softened. Add the stock and potatoes and bring to a boil. Reduce heat to a simmer, partially cover and cook until potatoes are almost tender, about 15 minutes.
- Stir in corn, allow to simmer for 5 minutes. Add salt.
- Remove 2 cups of your soup to a blender or food processor and puree.
- Add the reserved 2 cups back into your soup. Pour in your cream, and heat to desired temperature.
- Top with Bacon and Enjoy!
Rachel @ I Love My Disorganized Life
Great recipe, so glad you shared it with us at Wicked Good Wednesdays!
Vegetarians can use Tofurky Italian Sausage or Kielbasa and get the same savory flavor. Yum. Now I am wanting soup.
What a great idea, Brenda! Thank you for sharing.
Brianne @ Cupcakes & Kale Chips
Brenna, I was just putting together my Corn & Tomatoes roundup (posting on Thursday) and saw this recipe you shared – I am sooo making this for my mom and I when I visit her next week. We both LOVE corn and mushrooms and creamy soups!!
Brianne, I hope you love it as much as I do. I can’t really say that I usually enjoy soups, but this one I do. I loved it.