Fresh corn on the cob gives this hearty soup a delicate sweet flavour. If you plan to purée the soup for a smooth texture, don’t worry about dicing and chopping the vegetables too finely.
Serves: 4 to 6
- 3 slices Ontario Bacon, cut into 1/2-inch (1 cm) pieces
- 2 Ontario Onions, finely chopped (about 3 cups/750 mL)
- 1 Ontario Jalapeño Pepper, cored, seeded and finely diced
- 4 cups (1 L) sodium-reduced chicken broth
- 5 cups (1.25 L) Ontario Corn Kernels (about 4 cobs)
- 3 Ontario Potatoes, peeled and cut into 1/2-inch (1 cm) cubes (about 3 cups/750 mL)
- 1-1/2 tsp (7 mL) chopped fresh Ontario Thyme Leaves
- 1 Ontario Tomato, seeded and finely diced
- 1/4 cup (50 mL) sour cream (optional)
In large saucepan, cook bacon over medium heat until browned and crisp, about 5 minutes. With slotted spoon, transfer bacon to paper towel-lined plate. Pour off all but 1 tbsp (15 mL) of the bacon fat.
Add onions and jalapeño pepper to pan; cook, stirring, until onions are very tender, about 5 minutes. Add broth, corn, potatoes and thyme; bring to boil over medium-high heat. Reduce heat to medium-low; simmer until potatoes are tender, about 15 minutes.
For smooth texture if desired, purée with immersion blender or in food processor.
Garnish each serving with bacon, tomato and sour cream (if using).
1 Serving (When recipe serves 6):
- PROTEIN: 8 grams
- FAT: 6 grams
- CARBOHYDRATE: 43 grams
- CALORIES: 250
- VERY HIGH SOURCE OF FIBRE