Ingredients:
3 cups corn kernels
1 1/2 cups chicken stock
1 tbsp evoo
1/4 lb bacon
1 large onion
3 cloves garlic
1 bay leaf
1/2 small red bell pepper
1 tsp thyme
2 cups milk
1 can chopped clam
salt and pepper to taste
1. Puree 1 1/2 cups of the corn with 1/2 a cup of stock
2. Cook bacon till just crisp enough to chop, then put in soup pot and crisp with evoo 2-3 min
3. Add onion, garlic, bay leaf, pepper, and thyme cook for 5 min
4. Add remaining 1 cup of stock to pull up pan drippings
5. Add corn puree, remaining corn, clams, salt and pepper cook for 3-5 min
6. Add milk and bring to bubble then reduce to simmer for 10 min
7. Garnish with parsley
Reaction:
Me: Very good dish, good flavor, fairly easy to make.
TB: needs potatoes but would eat it again.
Variations:
Might also be good with crab instead of the clams or with spinach added in
