Prep time 30 mins
Cook time 40 mins
Total time 1 hour 10 mins
Ingredients
4-6 thick cut bacon chopped
4-5 cups frozen corn(replace with 4-5 fresh corn)
1 medium onion, finely chopped
3 -4 garlic cloves, finely chopped
2 teaspoons fresh thyme
¼ cup celery finely diced
2 greens onion finely chopped
1 medium bell pepper finely chopped
1 fresh scotch bonnet pepper or jalapeños pepper finely chopped
3 cups chopped squash or sweet potatoes
3 cups or more broth or water
1(14-ounce) Can Coconut milk
Salt and Pepper to taste
Chicken bouillon (optional) adjust to taste
Instructions
- In a large pan , cook the bacon until just crisp. (About 5-7 minutes). Remove bacon from pan and Transfer to a paper towel-lined plate; set aside.
- Drain the oil leave about 2 tablespoons or more of bacon drippings in the pan.
- Then add onions, garlic and thyme sauté for about a minute, followed by celery, scotch bonnet pepper, green onion. Continue cooking for about 5-7 minutes until onions is soft.
- Add corn and squash cook for further minute or two before pouring in the coconut milk, water. Then let it cook for about 10minutes or more until squash is tender. Reserve about ⅓ or more soup.
- Use an immersion blender to coarsely blend the remaining soup in the pot. Then return reserved corn mixture back into the pot, bring to a boil.Adjust for seasonings salt pepper and soup consistency When soup is piping hot, remove serve it garnish with bacon and parsley.
