There are days that I pour myself a cup of tea (or wine, depending on the day), turn on some Louis Armstrong and play around with ingredients in the hopes of creating something fabulous. And there are other days when I fly in the house after work with a cranky two-year old who needed to be fed an hour ago and nothing is prepared. For those days, this soup is a saviour! I’m not usually a fan of using canned food, but the creamed corn really adds to the texture and makes it so easy to whip up. I know this calls for bacon, but it is an example of a little going a long way in the taste department.
- 3 slices of bacon, diced
- 1/2 small onion, finely diced
- 2 stalks celery, finely diced
- 1 can creamed corn
- 1 cup 2% milk
- 1/2 cup frozen corn
- Salt and pepper to taste
- In a heavy saucepan over medium heat, cook the bacon until the fat is mostly rendered and the bacon is fully cooked. Remove from heat and pour the bacon and any grease onto a plate lined with paper towel (to absorb as much fat as possible).
- Place the saucepan back over the heat and cook the onion and celery until fragrant and transparent, about 5 minutes. Add the bacon, creamed corn, milk and frozen corn and bring to a simmer.
- Season with salt and pepper and serve.