Comfort Food

Life has been crazy wonderful here. I have just recieved a promotion at work and am taking a more active role with the business aspects of the house. It is fun, challenging and rewarding. I am really excited about the opportunities that lie before me but very nervous about living up to the expectations. It is a big deal for me to make it right when we are dealing with taking care of people who are in dire need of help all in a struggling economy. No pressure right?
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So on much different note, it was a cold and busy weekend, and I came across a recipe for a great soup on a friend's blog. It was yummy and made for some very comforted tummies AND not a drop of leftovers for me to take to lunch tomorrow :-(

Corn and Bacon Soup - from Southern Living

Makes about 8 cups
Ingredients:4 bacon slices (or as much as you like)
1 medium onion, chopped (about 1 cup)
1/2 green bell pepper, chopped (about 1 cup)
1 garlic clove, minced
2 tablespoons all-purpose flour
2 med.-size baking potatoes, peeled and cubed (about 3 cups) - (3 cups frozen country-style hash browns may be substituted)
4 cups chicken broth
1 (16oz) package frozen whole kernel corn
1/2 teaspoon salt
1/4 teaspoon pepper
1 (10-oz) can diced tomatoes and green chilies
1 cup (4 oz.) shredded sharp Cheddar cheese

1. Cook bacon in a Dutch oven over medium heat 5 minutes or until crisp. Remove bacon, and drain on paper towels, reserving drippings in Dutch oven. Crumble bacon.
2. Sauté onion, bell pepper, and garlic in hot drippings over medium heat 5 minutes or until tender. add flour, and cook, stirring constantly. 1 minute.
3. Stir in potatoes and next 4 ingredients, and bring to a boil. Reduce heat to low and simmer, stirring often. 30 minutes, or until potatoes are tender.
4. Stir in tomatoes and green chilies and cheese, simmer 1 minute or until cheese is melted. Season with salt to taste. Serve with crumbled bacon.

Enjoy!

Thanks Stephanie!!