Creamy Corn Soup Recipe
Created by Ruth Paget
I
use prosciutto in this recipe instead of bacon as in a corn chowder as well as
sweet peppers for flavor and color.
Serves
4
Ingredients:
-1
tablespoon olive oil
-1
large peeled and chopped onion
-1
teaspoon dry garlic
-3
stemmed and seeded sweet peppers chopped into small squares (red, yellow, and
green peppers)
-1
large washed and peeled Idaho potato chopped into small cubes
-1
(15.25-ounce) can drained whole corn
-1
(32-ounce) container chicken broth
-32
ounces water
-1
cup chopped prosciutto
-1
pint heavy cream
Steps:
1-Sauté
onions, garlic, and sweet peppers in olive oil for 5 minutes in a soup pot.
2-Add
potato cubes, corn, chicken broth, and water to soup pot. Bring to a boil and let boil for 30 minutes.
3-Take
soup off heat. Stir prosciutto into the
soup and then heavy cream.
4-Bring
soup back to a boil and remove from heat.
If you let heavy cream boil too long, it might boil.
Bon
Appétit!
By
Ruth Paget, author of Eating Soup with Chopsticks and Marrying France
Click here for: Ruth Paget's Amazon Books
Click here for: Ruth Paget's Amazon Books
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