|8||slices Maple Leaf® Bacon, roughly chopped|
|1 cup||(250 mL) Finely chopped celery|
|1/2 cup||(125 mL) Diced red pepper|
|3 cups||(750 mL) Peeled and cubed Russet potatoes|
|3 cups||(750 mL) Chicken broth|
|4 cups||(1 L) Milk, divided|
|4 cups||(1 L) Frozen or fresh corn|
|2 cups||(500 mL) Maple Leaf® Natural Selections® Naturally Smoked Ham, cubed|
|2 tbsp||(30 mL) Butter|
|1 tbsp||(15 mL) Chopped fresh herbs (thyme, parsley)|
|1/2 tsp||(2 mL) Salt|
|1/2 tsp||(.5 mL) Pepper|
|Dash hot sauce|
COOK bacon over medium-high in a large saucepan until crispy, about 8-9 minutes. Remove bacon from the pan using a slotted spoon and drain on paper towel. Discard all but 3 tbsp (45 mL) of the bacon drippings.
HEAT the reserved bacon drippings in the same saucepan over medium heat. Add onion and celery. Cook for 4-5 minutes or until soft. Add peppers, potatoes and the chicken broth. Reduce the heat to medium-low and simmer for 10 minutes.
PLACE ½ cup (125 mL) corn and 2 cups (500 mL) milk in a blender or food processor. Pulse until blended. Add to saucepan along with the remaining corn and ham. Simmer for another 10 minutes or until vegetables are tender. Stir in butter, herbs, salt, pepper and hot sauce along with the remaining milk. Heat through. Ladle into serving bowls and garnish with crisp bacon.
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