Tasty Thursday: Creamy Corn Bisque
I gave up meat for Lent so I’ve been digging through my recipe files looking for recipes that work for me and the rest of the family who did not give up meat. As a family we eat meatless meals at least 1-2 times a week but that still leaves me with at least five meals a week to figure out. And I’d rather not cook completely different meals for myself if I can help it. Last night I made peanut chicken in the crock pot with a side of pasta and roast veggies – I ate pasta & veggies, the family ate everything. Tonight I’ll make a stir fry and scoop out my portion before I add the meat. It’s a challenge but a workable challenge.
Here’s a recipe that is vegetarian but includes an option for bacon on top. As a bonus, it’s ridiculously easy to make. It should make everyone in this house happy:
Creamy Corn Bisque
- 2 cans creamed corn
- 32 oz of vegetable broth (or chicken broth)
- 2 cans cream of potato soup
- 2 10 oz packages of frozen corn
- 4 cups milk
- 2 cups half & half
- 3-4 green onions, sliced
- 1/2 tsp hot shot (black & cayenne pepper) or crushed red pepper flakes
- Optional: 5-6 slices bacon, cooked & crumbled
1. Put everything but the bacon in a large stock pot. Bring to a boil and simmer for 15 minutes.
2. While that is happening, cook & crumble your bacon if you’re including it. Serve with crumbled bacon on top if desired.