1/2 cup chopped onion (I use dried onion and add a little water while it's cooking)
1/2 cup green bell pepper
1 Tb cooking oil
Cook onion and bell pepper in hot oil until onion is tender but not brown.
1 can chicken broth (I use chicken bouillon and water)
1 cup cubed, peeled potato
Stir in chicken broth and potato. Bring to boiling, reduce heat. Cover and simmer for 10 minutes.
3 cups frozen corn (I've also used drained canned corn)
Stir in corn. Cook, uncovered, about 10 minutes more or till potato and corn are tender. Stir occasionally.
1 cup milk
1 Tb salt
1/4 tsp pepper
1/4 tsp salt
Combine in a small bowl, then stir into the corn mixture.
2 slices bacon
Crisp-cook, drain and crumble bacon. Add to soup, and stir.
1 cup of soup has: 180 calories, 6 grams fat, and 4 grams of fiber
Options:
- before adding the corn, blenderize half of it to make a thicker soup.
- add 1/2 cup shredded cheddar cheese with the bacon.
- add several slices of cut-up ham instead of, or in addition to, the bacon. It makes it a heartier, and more filling meal.
