| Ingredients: 1 peeled and chopped potato 1 chopped onion, yellow 1 Can(s) hatch chilies, green 1 Can(s) chicken stock 2 Cup(s) corn, frozen 1 Cup(s) milk 2 Tablespoon(s) butter 3 Slice(s) cooked and chopped bacon |
Directions:
Start the bacon first. Meanwhile, in a saucepan, saute chopped onion in olive oil until softened. Salt and pepper the onions as they cook. If using fresh poblano pepper, saute with the onion. As soon as the onions are sauted, add one can of chicken broth to stop the onions from cooking further. Add one cup of the corn to a blender with some chicken stock and blend until smooth. Add the blended corn to the soup. Peel and cook the potato in microwave in a covered bowl for about six minutes. Let the potato cool and chop into bite-sized pieces. Add potatoes to the soup. Add the canned green chilis and chicken stock to the sauted onion. Add the butter and chopped cooked bacon. Bring up to a simmer then add the milk. Adjust seasoning with salt and pepper. Serve with crackers and garnish with bacon grease. |