Recipe shared by Glen C. Menendez
4 Cans Corn
6 Cans Chicken Broth
2 Cups Chopped Onion
Bunch of Leeks, Chopped (White Part Only)
2 Finely Chopped Carrots
2 Finely Chopped Celery Stalks
1/2 Cup Heavy Cream
3 Red Peppers
1 Lb. Pancetta, Sliced Thin
Dash of Olive Oil
Place the pancetta in the freezer until almost frozen...this will make it very easy to slice, dice, and make julian fries!
Place diced pancetta in sauté pan and sauté until done. Remove from pan and sauté the vegetables in the pancetta fat. It may be necessary here to use two sauté pans if your sauté pan can not fit ALL the vegetables. DO NOT SAUTÉ ONE AND THEN THE OTHER, AS THIS WILL IMPEDE THE HARMONIOUS BLENDING OF FLAVORS.
Combine the pancetta and the vegetables in one very large soup pot and add the 4 cans of corn (two cans liquid and all!) and all the chicken broth. Simmer this mixture for 40 minutes, add white pepper to taste, and then slowly blend in the cream. Remembering that the richness of this dish is directly affected by this ingredient. The more you add, the richer it is.
Comments from Glen:
This is one of the most delicious soups I have ever tasted!!
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