April showers bring…creativity to the kitchen on days you’d rather stay in? Fortunately, Shelley Young, founder/CEO, The Chopping Block, can help you cook delicious dishes using whatever’s usually in the pantry/refrigerator.
Yield: 4-6 servings as an appetizer
Active time: 35 minutes
Start to finish: 50 minutes
1/4 pound bacon, diced
1 onion, small dice
2 stalks celery, small dice
4 tablespoons all-purpose flour
2 russet potatoes, peeled and cut into small dice
6 cups chicken stock
3 tablespoons sherry vinegar
2 cups fresh or frozen corn kernels
1 cup heavy cream or milk
1 tablespoons fresh thyme leaves, minced
Salt and pepper to taste
- Heat a heavy soup pot over medium-low heat, and cook the bacon until just crisp. Remove the bacon and place on a paper towel-lined plate.
- Add onions and celery to the bacon fat, and gently sauté, stirring occasionally, for six to seven minutes or until tender.
- Add flour and cook for an additional minute.
- Pour in stock, vinegar and potatoes and bring the soup to a boil. Reduce to a simmer and cook until the potatoes are tender (15 to 20 minutes).
- Add corn, heavy cream and thyme, and heat through. Season to taste with salt and pepper.
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