Potato Corn Soup

Step 1

Roughly chop 16 oz. of thick-cut bacon. Saute the pieces in a large stock pot until crispy.

Step 2

Chop up two bunches of green onions using all of the white parts first and enough greens to make 1 and 1/4 cup total.  Remove seeds and chop one whole red pepper and mince three garlic cloves.

Step 3

When the bacon is crispy, remove it from the stockpot and place it onto a paper towel to drain. Leave 1 Tablespoon of bacon fat in the pan. Saute the onion, pepper, and garlic in the pan, stirring occasionally on medium heat, until the vegetables are translucent.

Step 4

Turn off the heat and chop one cup each of celery and carrots.  Roughly chop red, yellow, and purple petite potatoes.

Step 5

On medium heat, stir in the carrots, celery, potatoes, fresh or frozen sweet corn, and 2 cups of the chicken broth.

Step 6

Cover and simmer the soup for 10 minutes or until the potatoes are fork tender. Then add 4 additional cups of chicken broth.

Step 7

Pour the milk into the soup. Add pepper and salt.  Add your crispy bacon back in and heat through. Top with fresh parsley and serve.