I went to our little local store intending on making some enchiladas but due to the Labor Day weekend they were completely out of corn tortillas so I came home empty handed. We had a bit of leftover fried chicken so we decided to make soup.
Laura (who is a “soup genius”) suggested that we toast the kernels of two ears of corn we had been given by friend Richard and add a can of Campbell’s Bean and Bacon soup. I thought this was a crazy idea, but I went along with it because sometimes it is just better to give in than argue.
At any rate, the soup turned out to be delicious enough that I would definitely make it again. The combination of the beans, potatoes and crunchy corn kernels was very satisfying and the addition of the bacon flavor really enhanced what would have been just an ordinary soup. Go Laura!
|Author: Laura Kirkley
2 ears, fresh corn – kernels sliced off
2 carrots – diced
2 stalks, celery – diced
1/2 onion – diced
1 Yukon Gold potato – diced
1 can, Campbells Bean and Bacon Soup
3 cups, Chicken broth
1 cup, leftover fried chicken – shredded
3 tablespoons, butter
salt and pepper – to taste
- Melt butter in a high sided pan. Add corn kernels and toast them until they turn slighty brown.
- Add carrots, celery, onion and potato and continue to saute them until softened.
- Season with salt and pepper
- Add bean and bacon soup and 1 can of water.
- Add chicken broth.
- Cover and continue to cook over low heat for at least 30 minutes.
- Add additional salt and pepper if needed.
- Serve with saltine crackers.