Creamy Corn Potato and Bacon Soup ~ almost…
If I had only followed directions…
The word “creamy” is the operative word and I served the soup without a trace of creaminess. This recipe is from “Weight Watchers New Complete Cookbook.” It is packed with many good recipes, which are low calorie, easy and delicious.
And, while speaking of not following directions: On the other end of the spectrum, there have been recipes that I’ve carefully followed down to the last 1/8 teaspoon, which left me feeling cheated of the delicious dish it claimed to be.
I don’t know which is worse; but in conclusion, should you make this soup and include the half-and-half; please let me know how you liked it!
Creamy Potato Corn and Bacon Soup
2 teaspoons olive oil
1 onion, chopped
½ yellow bell pepper, chopped
2 ribs celery, chopped (my addition)
1 pound potatoes, peeled and diced
2½ cups reduced-sodium chicken broth
2 cups fresh or thawed frozen corn kernels
1/3 cup low-fat half-and-half
1½ tablespoons Worcestershire Sauce with Roasted Garlic (my addition)
2 slices turkey bacon, crisp cooked and crumbled (I used regular bacon)
2 tablespoons fresh chives
Heat oil in large saucepan over medium heat.
Add onion, bell pepper and celery, cook, stirring, until softened, about 5 minutes.
Add potatoes and broth, bring to boil.
Reduce heat and simmer, partially covered, until potatoes are almost tender, about 10 minutes.
Stir in corn and cook about 5 minutes longer, until tender.
Stir in half-and-half and Worcestershire sauce.
Ladle into 4 bowls, sprinkle with chives and bacon.
Tell me, have you neglected to add a crucial ingredient to a recipe also?
Be sure to visit my friend, Linda’s blog, @My Kind of Cooking for great tips and delicious easy recipes!