To me, it’s not really Fall until Halloween arrived, and it was Halloween yesterday, so ‘Helloooooo Fall.’
It seems that November is THE time we definitely should eat as healthy as we possibly can before we stuff our faces with all the food during Holiday season — starting from Thanksgiving. During this month, soup is my go-to meal as it’s warm & light, and it can be made easily with ingredients from the frozen aisle, such as this ‘corn potatoes pancetta soup.’
I recently made this soup twice. The first time I served it with only pancetta, and it was good enough to be part of the 3 course meal. Smooth & creamy (without cream) soup that I can keep ‘drinking’ it all day long. I made it the second time because I wanted it to be a stand alone meal, so I added potatoes & fresh corn; it was fantastic.
As weather is getting a bit cooler, I hope you give this soup a try. As to-do list is getting longer, I also hope you take the time to appreciate ‘you’ & the small things around you as well.
Until next time.
- 1 small onion, peeled & chopped
- 1-2 oz pancetta, small cubed
- (extra pancetta to serve, fry to crisp)
- 1 clove garlic, chopped
- 16 oz frozen yellow corn
- 1-2 cup chicken broth or vegetable broth
- 1 tablespoon sweet miso paste
- olive oil, salt, pepper, as needed
- 1 teaspoon turmeric powder
- roasted potatoes, as needed
- fresh corn, cooked (option)
- chive, to sprinkle on top
- Heat the oil in the pot over medium-high heat, add onion & pancetta and season with salt & pepper; cook for 3-5 minutes. Add garlic and cook for a minute more. Add 1 cup broth of your choice and bring to boil, then add corn and miso; stir until miso paste is dissolved and corn is soften.
- Blend all in batches. Return to pot, season as needed; if you plan to serve the soup with crispy pancetta, don’t add too much salt. Add more broth to your preferred consistency if needed. Add turmeric and stir to combine. Ladle out the soup with crispy pancetta, roasted potatoes, cooked corn and sprinkle the chive on top. (make 6 cups)
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