Happy first White Wednesday to you. I've so missed particiapting in Kathleen's White Wednesday, it seems forever since I done a post on this. I was going to do a post of what all we saw at the Canton Texas Flea Market last week, but since my computer is still being examined for THE VIRUS (yuk!!), I've had to go to plan B for today.
I just loved the look of these kitchens. So white, bright, and just beautiful.
2 slices bacon, cut into 1-inch strips
1 medium yellow onion, diced
1 jalapeño pepper, seeded and diced
1 baking potato, diced
1 small sweet red pepper, diced
3 cups frozen whole kernel corn, thawed
1 tablespoon chopped thyme
2 cups milk
3 cups chicken stock
2 cups shredded cooked chicken
Fresh cilantro for garnish
1 lime, cut into thin slices
Salt and pepper to taste
Cook bacon in a large saucepan until crisp. Remove bacon with a slotted spoon and dry on paper towel. Drain off all but 1 tablespoon drippings. Add onion, jalapeño pepper, potato, pepper, corn salt and pepper. Sauté for 5 minutes. Add thyme. Transfer half mixture to a blender. Holding lid on tightly so hot mixture will not spill out, puree mixture and return to pan. Stir in milk, stock and chicken. Simmer for 5 minutes. Spoon into bowls and garnish with bacon, cilantro and lime slice. Nothing is better than soup on a cold day.