|1 lb||thick-cut bacon|
|3-4 medium||yellow onions, diced|
|2-3 stalks||celery, diced|
|1||red bell pepper, diced|
|4 C||chicken or vegetable stock|
|5 large||russet potatoes, peeled and cut into 1″ cubes|
|2 ts||adobo seasoning|
|1 ts||cayenne pepper|
|2 C||frozen corn kernels|
|2 C||whole milk|
|2 T||parsley, dried|
- Slice bacon into 1/4” pieces. In a large cast-iron Dutch oven, fry the bacon until crisp. Use a wire strainer to remove bacon from pan and spread the cooked bacon pieces over paper towels to dry. Pour the remaining bacon grease from the pot into a heat-proof bowl to cool. Do not wipe out the pot.
- In the still-hot and greased Dutch oven, combine onions, celery, and red bell pepper. Sauté until soft and beginning to caramelize, about ten minutes.
- Add the potatoes and stock to cover. Cover the pot and allow to cook on medium heat for 30-45 minutes, or until the potatoes are soft and completely cooked through. Stir every 10-15 minutes, and add stock as needed.
- Add the salt, cumin, adobo, cayenne, corn, and milk. Stir until heated through; try to not let it boil.
- Add the parsley and turn off the heat.
- Use a potato masher to mash the soup to the desired consistency. I prefer to make it more of a stew than a soup.
- bacon bits from cooking
- green onions
- cheddar cheese
- sour cream
Sprinkle hot bowls of soup with bacon, green onions, cheddar cheese, and sour cream.