Corn and Red Pepper Soup

An easy soup to warm a cool fall day, made in the Italian crema method for a richer base.

 

 

 

 

INGREDIENTS

Base
1   small Yukon or golden potato, peeled and diced (less than 1 cup)
1   small white onion, chopped
1   cup corn kernels, fresh or frozen and thawed
½  cup chopped celery
1   can (12 ounces) low sodium chicken broth
1   cup dry white table wine
1   strip bacon
Soup
1   red bell pepper, diced to ½ inch pieces
1 ½ cups corn kernels, fresh or frozen and thawed
2   tablespoons chopped flat leaf parsley

METHOD

In a large sauce pan, add all the Base ingredients down to the bacon strip, heat over medium-high heat to a boil, reduce the heat to medium and simmer until the potatoes are tender, about 10 minutes. Working in batches if necessary, place the soup base into a blender or food processor and puree until smooth. Rinse the original sauce pan and return the base mixture to it.

Add the remaining ingredients and heat over medium heat to cook the peppers, stirring occasionally to prevent burning, about 6 to 7 minutes. When the peppers are tender, remove from the heat and serve.