Of course, don't let the bacon deter you if you are a vegetarian. It can be made sans meat by omitting the bacon. It still has a wonderful, different kind of flavor due to the addition of tomatoes! I encourage you to give it a try.
Ingredients
- 1 lb bacon, cut into small pieces
- 3 Tbsp olive oil
- 1 Tbsp butter
- 1 onion, diced
- 8 small potatoes (I used new red potatoes), chopped into small pieces
- 28 oz can whole peeled tomatoes (juice will be used)
- 4 vegetable bouillon cubes
- water
- 1 lb frozen corn
- 2 cups cheddar cheese, shredded
- milk
- salt and freshly ground pepper
- Heat large stockpot to medium heat.
- Cook bacon until somewhat crispy. Put cooked bacon into a bowl; set aside.
- Pour out most of bacon grease. Place stockpot back over heat.
- Add olive oil and butter.
- Cook onion until translucent.
- Add potatoes, bouillon cubes, and tomatoes and their juice. Cut tomatoes into small chunks using a pair of kitchen scissors.
- Add enough water to cover vegetables. Cook until potatoes are done.
- Add corn. Cook until corn is heated.
- Turn heat to low. Add in cheese, a little at a time, stirring so it melts without clumping.
- Remove from heat. Add as much milk as you like, until it has thinned the soup to your desired consistency.
- Season with salt and pepper.
- Serve, topping each bowl with cooked bacon. Enjoy!
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