Soup Supper

This late-summer soup takes advantage of fresh corn and makes a delicious meal when paired with a loaf of crusty bread. The recipe is quick, and adding a bit of sugar to the peppers and green onions as they cook gives the soup the flavor of caramelized onions. You needn’t spend time--or add heat to the kitchen on a warm day--with the extra step of caramelizing.

If you buy the corn at a farmers market, pick up your favorite fruit for dessert as well. And enjoy the last days of summer.

Caramelized Corn Chowder

Active work and Total preparation time: 30 minutes

4 ears corn

4 slices bacon

1 onion, coarsely chopped

4 cups chicken broth

2 boiling potatoes, peeled, cut into 1/2-inch dice

2 tablespoons butter

1 bunch green onions, white parts only, thinly sliced

1 red bell pepper, cut into 1/4-inch dice

1 tablespoon sugar

Salt, pepper

1 cup half and half

* Cook corn in boiling water until tender, 5 minutes. Run ears under cold water until corn is cool enough to handle. Cut kernels from corn. Set aside.

* Cook bacon over medium heat in large saucepan until crisp, 5 minutes. Remove bacon and drain on paper towels. Coarsely chop. Set aside.

* Add onion to hot bacon drippings and cook until it begins to brown, 2 to 3 minutes. Add broth and bring to boil over medium heat. Reduce heat to simmer and add potatoes. Cook, partly covered, 8 to 10 minutes.

* While potatoes cook, melt butter over medium heat in large skillet. Add green onions and bell pepper and saute, stirring occasionally, until onions are wilted and peppers are beginning to soften, about 5 minutes. Add sugar, salt and pepper to taste. Saute 3 to 5 minutes more, stirring, until mixture begins to caramelize.

* When potatoes can be easily pierced with knife, add pepper and onion mixture, corn kernels and half and half to chowder and heat through, 5 minutes.

* Ladle chowder into bowls, garnish with the chopped bacon and serve.

4 servings. Each serving: 420 calories; 1,076 mg sodium; 50 mg cholesterol; 25 grams fat; 39 grams carbohydrates; 13 grams protein; 1.29 grams fiber.

Menu

Caramelized Corn Chowder

French Bread

Sliced Fresh Fruit

Game Plan

30 minutes before: Bring water to boil and cook corn. Chop onion and begin to cook bacon.

25 minutes before: Remove bacon and saute onion.

20 minutes before: Add broth to cooked onions. Chop potatoes, green onions and bell pepper.

15 minutes before: Add potatoes to simmering broth. Saute green onions and bell pepper.

5 minutes before: Add sauteed vegetables, corn and half and half to chowder. Prepare sliced fruit.

Just before serving: Ladle chowder into bowls. Coarsely chop bacon and sprinkle over individual bowls of chowder.

INGREDIENTS

Shopping List

Corn

Bread

Fresh fruit

Green onions

Half and half

Red bell pepper

Staples

Bacon

Chicken broth

Onion

Potatoes