2 tbsp butter
½ fl oz chopped sweet onion
¾ cup diced red bell pepper
¾ cup chopped celery
2 medium potatoes (cubed)
4 cups frozen corn kernals
6 cups water
3 tbsp GF chicken bouillon
sour cream for garnish
Optional: ham, bacon, and green onions
1
In a large saucepan melt the butter and sauté the onion, pepper, and celery, stirring occasionally until the vegetables are soft, 10 minutes. Stir in the potatoes, 2 cups of corn, 4 cups of water, and the bouillon.
2
Bring the mixture to a boil, then reduce the heat. Let simmer for 10-15 minutes more.
3
In a blender, puree the remaining 2 cups of corn and 2 cups of water. Add to the simmering pot along with the salt.
4
Taste the broth. If the soup tastes too salty, add more water. If you want a thicker, creamier soup, thicken with 2 Tbs. cornstarch mixed with 1/4 cup water.
5
Remove from heat and serve. Garnish each bowl with sour cream.
CategorySoup & Salad
Ingredients
2 tbsp butter
½ fl oz chopped sweet onion
¾ cup diced red bell pepper
¾ cup chopped celery
2 medium potatoes (cubed)
4 cups frozen corn kernals
6 cups water
3 tbsp GF chicken bouillon
sour cream for garnish
Optional: ham, bacon, and green onions
