By Connie Emmons
Winter days are fast approaching and soups are always a hit. Soup is a true comfort food and warms us up from the inside. There are endless possibilities when soup is for dinner. Sometimes just looking through your pantry you can invent a new soup that becomes a family favorite. I recently made this soup and surprised some customers with a sample. I had two versions and they unanimously agreed that both versions were good so I combined them into one recipe.
1/2 cup diced bacon
4 medium potatoes peeled and diced
1 medium onion diced small
4 cups water
3 cups cream style corn
1 ear of corn, shucked
2 cups half and half
salt and pepper to taste
Place water and the ear of corn into pan and bring to a boil. As soon as the water boils remove cob from water and cut off the corn. Return the cob to the water and boil for 10 minutes. While the cob is cooking, cook bacon in a saucepan until crisp. Remove the bacon and add the onion to the drippings. Cook until tender. Add the bacon, onion and drippings to the pot with the cob. Add the potatoes and corn from the cob. Cook for 10 minutes on medium heat. If necessary add 1 cup more of water. Remove cob and discard. Add the creamed corn, salt and pepper and simmer for 10 minutes on low heat. Warm cream in saucepan or microwave and slowly stir in and serve.
(Connie Emmons is the owner and chef of the popular restaurant, Connie’s Kitchen, in Seymour, Tennessee. She appears as the frequent guest chef on Knoxville’s Channel 10’s top rated afternoon show, Live at Five at Four. She is also known as the creator of unusual and delicious recipes.)