Ingredients with Measurements:
- 6 slices of bacon, chopped
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 cups chicken broth
- 4 cups corn kernels (fresh or frozen)
- 2 cups diced potatoes
- 1 cup heavy cream
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp cayenne pepper
- 1/4 tsp paprika
- 1/4 tsp dried thyme
- 1/4 tsp dried basil
- 1/4 tsp dried oregano
- 1/4 cup chopped fresh parsley
Special equipment needed:
- Large soup pot
- Immersion blender (optional)
Step-by-step instructions:
1. In a large soup pot, cook the chopped bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside.
2. Add the chopped onion and minced garlic to the pot and cook until softened, about 5 minutes.
3. Pour in the chicken broth, corn kernels, and diced potatoes. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until the potatoes are tender.
4. Use an immersion blender to blend the soup until smooth, or transfer to a blender and blend in batches.
5. Stir in the heavy cream, salt, black pepper, cayenne pepper, paprika, thyme, basil, and oregano. Simmer for an additional 5-10 minutes.
6. Serve hot, garnished with the crispy bacon and chopped fresh parsley.
Time:
Preparation time: 15 minutes
Cooking time: 45 minutes
Temperature:
Simmer over medium heat
Serving size:
6 servings
Nutritional information:
Calories per serving: 350
Fat per serving: 20g
Carbohydrates per serving: 35g
Protein per serving: 9g
Substitutions for ingredients:
- Turkey bacon or pancetta can be substituted for regular bacon
- Vegetable broth can be substituted for chicken broth
- Half-and-half can be substituted for heavy cream
Variations:
- Add diced chicken or ham for a heartier soup
- Use different herbs and spices to change the flavor profile
- Add a can of diced tomatoes for a tomato-corn chowder
Tips and tricks:
- Use an immersion blender to make the soup smoother and creamier
- If using a regular blender, be sure to blend in batches and vent the lid to prevent hot soup from exploding
- For a thicker soup, add a roux made from butter and flour before adding the broth and vegetables
Storage instructions:
Refrigerate leftovers in an airtight container for up to 3 days.
Reheating instructions:
Reheat in a pot over medium heat, stirring occasionally, until heated through.
Presentation ideas:
Serve in a bread bowl or with a side of crusty bread for dipping.
Garnishes:
Crispy bacon and chopped fresh parsley
Pairings:
Crusty bread, salad, or grilled cheese sandwich
Suggested side dishes:
Cornbread, garlic bread, or roasted vegetables
Troubleshooting advice:
- If the soup is too thick, add more chicken broth or cream to thin it out
- If the soup is too thin, simmer for a few more minutes to reduce the liquid
- Adjust the seasoning to taste
Food safety advice:
- Be sure to cook the bacon until crispy to prevent foodborne illness
- Store leftovers promptly in the refrigerator
Food history:
Amish preaching soup is a traditional soup served at Amish church gatherings. It is often made with simple ingredients and is meant to feed a large crowd.
Flavor profiles:
Creamy, savory, and slightly spicy
Serving suggestions:
Serve hot with crusty bread or a side salad.
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