Peppery Corn Soup

Name: Peppery Corn Soup
Ingredients: 6 slices bacon; 2 tbsp vegetable oil; 1 large yellow onion (finely chopped); 2 medium stalks celery (thinly sliced); 2 medium carrots (peeled and diced); 1 lb all-purpose potatoes (peeled and diced); 3/4 tsp salt; 1/4 tsp black pepper; 2 cups chicken stock; 2 cups milk; 2 cups fresh corn; 1 tbsp canned jalapeño peppers (seeded, minced, (wear gloves when handling; they burn)); 1/2 cups low-fat cheddar or Monterey Jack cheese (shredded); 1 tbsp fresh cilantro, flat-leaf parley or chives (minced)

www.besthealthmag.ca

Hot Mexican jalapeños add a peppery bite to what otherwise would be a humdrum corn soup.

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Ingredients

6 slices bacon
2 tbsp vegetable oil
1 large yellow onion (finely chopped)
2 medium stalks celery (thinly sliced)
2 medium carrots (peeled and diced)
1 lb all-purpose potatoes (peeled and diced)
3/4 tsp salt
1/4 tsp black pepper
2 cups chicken stock
2 cups milk
2 cups fresh corn
1 tbsp canned jalapeño peppers (seeded, minced, (wear gloves when handling; they burn))
1/2 cups low-fat cheddar or Monterey Jack cheese (shredded)
1 tbsp fresh cilantro, flat-leaf parley or chives (minced)