Monday, January 31, 2011
[Photo coming shortly!!]
Creamed corn? From a can? Uhhh, no thanks! Well, until I had this soup….seriously, it’s delicious. I had it a couple weeks ago when I was up on the Cape visiting my parents. My mom made it for us. It was a bitterly cold day and this really warmed me to the bone. (I promise, I’ll get off the soup kick once it starts getting a little warmer!) The great thing is, it doesn’t use any heavy cream and you can even use fat free evaporated milk without sacrificing any of the flavor or richness. When I make this myself I’m planning to play around a bit with frozen corn and see if it turns out ok. Even though this tasted delicious as is, I still have a huge bias against the canned stuff…
3 slices bacon, diced
1 small yellow onion, thinly sliced
2 medium potatoes, peeled and diced, need about 2 cups
¾ cup water
1 can cream-style corn
1 ½ cups evaporated milk
2 Tbsp butter
½ tsp sugar
1 ¼ tsp salt
⅛ tsp pepper
In medium saucepan, sauté bacon until crisp. Remove from pan, drain and reserve. In bacon drippings sauté onions until golden. Add potatoes and water. Bring to a boil and cook about 10 min, until potatoes are tender but not mushy.
Add remainder of ingredients and simmer, covered, until heated through. Serve in soup bowls and top with crisped bacon.
*The source of this recipe is unknown, but it’s very likely from an old Washington Post.