As I mentioned yesterday, we went to a farmer’s market on Sunday. I wandered hoping to be inspired, and when I saw rows of corn, I started thinking about making a soup. There is just a hint of fall in the air when the sun goes down, so I decided that it was time to start making warm soup again. I also picked up some of potatoes, and a poblano pepper. With the addition of some thick cut bacon, and some chicken stock, I was able to make a wonderful soup that captures the freshness of the vegetables.
end of summer soup
- corn kernels from 4 ears of corn, about 3 cups // fresh corn is best, but you can also use thawed frozen corn
- 4-5 medium white potatoes, peeled & medium diced. about 3 cups
- 5 slices of thick cut bacon, diced
- 1 poblano pepper // Most peppers have varying levels of heat, I usually taste a tiny sample to judge how hot it is before adding all of it. You also can start out by adding about 1/2 of it, tasting & adding more if you want more heat.
- 6 cup chicken broth or stock
- 1 tbsp onion powder // I used onion powder because it turns out that I was completely out of onions. If you want to, you can add in 1 diced onion instead of the onion powder. Add it in right after you remove the bacon, and saute it slightly until translucent, then continue the recipe by adding in the corn.
- 1 tsp paprika
- 1/4 tsp cajun spice
- salt & pepper
- Rinse and dry your poblano. Cut in half, and remove the stem and seeds. Place the halves on a baking sheet skin side up, and broil them until the skin starts to get blistered and turns black. Remove from the oven and place into a paper or plastic bag. Close the bag and let sit for a couple of minutes. The skin should then slide off easily. Mince up the poblano, and set aside.
- In a large pot, cook the bacon over medium-high heat until it is crispy. Remove the bacon from the pan, leaving the bacon grease.
- Add the corn kernels to the bacon grease, and stir to combine. Continue cooking until they are browned slightly. Add in the potatoes, chicken broth, minced poblano, paprika, onion powder, and cajun spice.
- Cover the pot and bring to a simmer. If it starts to boil, turn down the heat to maintain a steady simmer. Stir occasionally.
- Cook for about 30 minutes, or until the corn and potatoes are completely cooked.
- Add about 1/2 tsp of freshly cracked black pepper, and adjust the salt to taste.
Note: Due to the potatoes, this soup doesn’t freeze well. Like most soups, it tastes better the next day. You could even prepare it a day in advance and reheat it.