I told you it would be coming. I told you to keep your eyes peeled because I could not stop thinking about what I saw.
I did not taste their soup nor did I ask them how they made it; I simply grabbed my Le Creuset and got to work.
Please prepare for a great soup and don’t bother commenting that it is not a real chowder unless you saute in bacon fat, because I was thoughtful enough to allow you to crumble a piece of bacon in your soup right before you eat it.
1 Tablespoon grapeseed or olive oil
2 cups frozen corn kernels
1 lb. red potatoes, diced
1/2 cup chopped sweet onion
2 garlic cloves, finely chopped
1/2 large red bell pepper, chopped
3 cups low-sodium vegetable broth
2 cups half-n-half
3/4 cup crumbled feta
1 cup of cooked organic quinoa
1 Tablespoon chopped fresh cilantro
6 cooked slices of bacon, crumbled and used as garnish*
1. Place the oil in a large pot with the corn, potato, onion, garlic and red pepper and sauté over medium-high heat for 5 minutes.
2. Mix in the broth and half-n-half, and bring to a boil. Stir in the feta, quinoa and cilantro. Reduce heat, cover and simmer for 8-10 minutes.
3. Garnish with bacon and serve.
*Omit to keep a vegetarian recipe.