Just so you know, I love soup, a lot. I believe this is why I've gotten so good at making it. Usually I just throw my soup together and never write down my recipe; today I decided to actually write down what the heck I was doing so I could share my soup recipe with you!
Ingredients
8 slices bacon, diced
1 large russet potato, cubed small
(I don't peel mine, I say because of the nutrients but it's really because I'm lazy)
1 1/2 large onions diced
2 7oz cans diced green chile
1/4 chipotle peppers, diced into almost a paste
3 tbsp flour
8 oz cubed ham
2 cans unsalted corn
8 cups broth
2 cups shredded sharp cheddar
1. In a large pot, render the fat from the bacon and cook it until it's crisp.
2. Add the onion to the bacon and it's fat. That's right, we are not straining the bacon fat, we are using it because it's delicious. Cook onion until translucent, making sure to pull any bacon brown bits from the bottom of the pan. Brown bottom bits are where you get lots of flavor!!!!
3. Now add the chipotle peppers and green chile. Stir and let that saute together for about 30 seconds. You'll have a puddle of liquid and fat. Don't worry, we're going to use it. Stir in the flour and let cook for about 30 seconds to get rid of raw flour flavor. It'll look all sticky, like a lumpy paste.
4. Add your broth, stirring to make sure you got all that sticky bacon onion chile paste incorporated. Bring it all to a boil before adding your ham and potatoes and reduce heat to simmer.
*I used pre-diced ham from the store but you can do whatever works for you.
