Tuesday, March 10, 2009
2 slices turkey bacon, cut into 1/2" pieces
1 onion, chopped
1/2 yellow bell pepper(I usually use red bell pepper)seeded and chopped
2 1/2 cups low sodium chicken broth
2 medium potatoes, peeled and cubed
2 cups whole corn kernels
1/4 cup light cream
1. Cook bacon in a skillet, and set aside.
2. Add onion, bell, pepper, and 2 tsp water to skillet; saute until soft, about 5 minutes. Add broth and potatoes; bring to a boil. Reduce heat and simmer, partially covered, until potatoes are almost tender, about 15 minutes. Stir in the corn; simmer 5 minutes longer, remove from heat, let cool slightly.
3. Transfer 2 cups of the soup to a food processor or belner; puree. Pour back into pan and stir in cream. Serve, topped with the bacon pieces.
Makes 4 servings--4 points each!!
I love this soup and when i amke it I usually double the recipe and always throw in more bell pepper. I usually skip the bacon and cream.