Number of servings :
Cooking time: 45 minutes
Type of meal : | Soups | Soups
Special diet :
3 slices turkey bacon
1 large onion, chopped
1 lb (500 g) small red potatoes, quartered
2-1/2 cups (625 mL) reduced-sodium chicken broth
6 large ears corn, shucked, OR 2-10 oz (284 g) packages frozen corn kernels
18 2-in (5 cm) square soda crackers, crumbled (1 cup / 250 mL)
2-1/2 cups (625 mL) reduced-fat milk (2%)
1/2 tsp (2 mL) salt
1/4-1/2 tsp (1-2 mL) hot red pepper sauce
1 tbsp (15 mL) minced parsley
Cook bacon in large, heavy nonstick saucepan over medium-high heat until crisp. Transfer to paper towels with slotted spatula to drain; crumble. Sauté onion in pan drippings until soft, about 5 minutes. Stir in potatoes and broth and bring to a boil.
Reduce heat to medium and simmer until potatoes are tender, about 20 minutes. If using fresh ears of corn, stand cobs upright and cut off kernels with serrated knife (you need 3 cups/750 mL). If using frozen corn, put kernels in colander and rinse with warm water; drain. Put cracker crumbs into medium bowl; stir in milk.
Let stand until crackers are soft, about 5 minutes. Meanwhile, use an immersion blender to purée about half of potato mixture while still in saucepan on range. Or, transfer half of potato mixture to food processor and purée; return to saucepan.
Stir in cracker mixture, corn, salt, and red pepper sauce. Cook until flavours are blended, about 10 minutes. Top with parsley and bacon. Serve with dark rye bread and a crispy green salad.
Makes 6 servings.
Imported on 2011-01-20 16:41:26 — Original ID:792