We actually had a cold snap in Florida this week. I went to my husbands soccer game thinking it would be enjoyable since it was a little chilly and I ended up being so cold I was miserable, but I don’t want to sound like I’m complaining about that little bit of cold we had because I am not! It was nice to have for a few days and now it’s back in the 70’s and 80’s, typical Florida winter.
After defrosting with my seat warmers, I knew those things would come in handy, it was still nice to come home to a hot bowl of soup.
I scaled down Ina’s original recipe and it still makes a lot! Be prepared to invite the whole team over for dinner or end up with a freezer full of soup. It freezes and reheats nicely, I actually prefer soup after it has sat for a day or two. I think it tastes better the next day.
- 4 slices bacon, chopped
- 2 tablespoons olive oil
- 2 large yellow onions, chopped
- 2 tablespoons butter
- ¼ cup flour
- 1 teaspoon salt
- ½ teaspoon pepper
- 6 cups chicken stock
- 1 pound potatoes, diced
- 1 ½ lbs frozen corn
- 1 cup half and half
- ¼ lb cheddar cheese
- In a large stockpot over medium high heat cook the bacon in the olive oil until crisp. Remove back with slotted spoon and set aside.
- Reduce heat to medium and add the onions and butter to the bacon grease. Cook for about 10 minutes until the onions are translucent.
- Stir in flour, salt, and pepper and cook for 3 minutes until mixture is golden.
- Slowly incorporate chicken stock and potatoes, bring to a boil, and simmer uncovered for 15 minutes, use a fork to check if potatoes are tender.
- Add corn, half and half and cheddar. Stir well and cook for an additional 5 minutes .
- Season to taste with salt and pepper, garnish with bacon to serve.
Adapted from Ina Garten via Food Network