If you have bacon...this recipe starts with that!
Cook Bacon in a saute pan until crisp. Transfer to plate. 6 slices to a whole pound whatever you have or feel like! This recipe is more like a guideline than an exact science...
If you don't have bacon, this will still be good- Start here~
In remaining bacon oil from saute pan- Saute approx. 4 cups frozen corn, and 1-2 cups chopped bell peppers (red, yellow, orange any color is great!) About 1 cup chopped onion too, or whatever you have. It's soup! Measurements don't have to be exact.
In a large pot add 2 cups (or 3 or 4 cups) chicken broth and bring to a boil. Add the corn, onion and bell peppers. Simmer for about 20 minutes. Add 3 cups milk or half and half. Season with salt and black pepper and the BACON goes in now if you have it.
If it needs to be thickened a little...3-4 tbsp cornstarch to a little water and simmer into your soup. 5-10 minutes.
This is an easy, fool proof quick soup I make for lunch.
