I haven't been grocery shopping since I broke my toe so I came up with this for dinner one night using leftovers and items from my well stocked pantry.
Sweat 1 diced onion and 1 diced green pepper in 2 teaspoons of olive oil for 5 minutes. Sweating is where you cook on low and don't brown.
Add 2-3 cups of fresh corn. We'd had corn on the cob and I had sliced the leftover corn off the cob and stored it in a Ziploc bag in the fridge. I had closer to 3 cups. You could use canned corn, but fresh corn is so much tastier.
Toss in 1 cup of vegetable broth. Chicken broth would work too. Use what you've got. I always keep vegetable, chicken and beef broth in my pantry. You can do so many things with broth.
Bring to a boil, cover and cook about 5 minutes. Add 1/2 cup of skim milk, (you could use regular, 1% or 2%) and using an immersion blender, process until it's almost smooth. I like to leave some chunks. If you need to, add a little more milk. NOTE: A blender will work too. However if you do, I suggest cooling the mixture about 10 minutes before processing.
Stir in remaining 2-1/2 cups of milk and heat through. Salt & pepper to taste.
I would have added some chopped jalapeno if I had some.
Serve it up in a pretty bowl and garnish with chopped green onion, crumbled bacon (I used turkey bacon) and shredded cheddar cheese. We had corn muffins with it too.
It was delicious! It was creamy with chunks of corn that was so sweet.
It really pays to keep a well stocked pantry.
I'll be sharing what I consider to be a well stocked pantry with you soon.