Love how I threw these two things together and they are in no way connected to each other? I was experimenting with slaw to go with BBQ, but I was hungry for soup. Fresh corn makes a big difference with this soup.
To a stock pot or large Dutch oven, add the following
- 1 Tablespoon vegetable/canola oil
- 2 strips of bacon (low sodium is what I used)
- 1 cup each of onions and celery
- a couple of cloves of garlic
- 3-4 Cups of cubed potatoes
Cook these on medium high heat until onions are done, being careful to stir every couple of minutes. This also quick starts the potatoes.
- 4 cups of stock
- 3 cups of fresh corn
- salt/pepper to taste
Reduce heat to med-low and let this cook for about 30 minutes until potatoes are done
- add any fresh herbs. I used parsley and sage. Top with a little cheese if desired.
I HATE COLESLAW. There. I said it.
I really do not like many mayonnaise-based bowls o’ stuff. But many people like coleslaw on top of their BBQ sandwich and that’s what I was aiming to create. I went out on a limb and made a dijon base to go with purple cabbage and it was wonderful!
- shred a purple cabbage
- if desired, add shredded carrots or fennel for a kick.
- 3 Tablespoons French Dijon mustard (I used Grey Poupon)
- 2 T of white wine vinegar
- 1 T of olive oil
- fresh dill
- cracked pepper
Shake all these together in a dressing shaker and pour on cabbage