Creamy Corn Soup

2 slices of pancetta or bacon, diced
1 onion, diced
1 carrot, chopped
1 red bell pepper, chopped
1 zucchini, chopped
1 bag of frozen corn
1 yellow squash, chopped
2 Tablespoons flour
3 cups chicken stock
1 cup milk or cream
2 cloves garlic, minced
Italian Parsley, chopped
Paprika
Salt and Pepper
Red Pepper Flakes


In a large pot, heat olive oil on high and add pancetta or bacon. Brown.

Dice onion and add to pot after the pancetta is browned.

Chop carrot and add. Stir often as you chop the veggies.

Cut the red pepper in half and scoop out the seeds. Chop.

Chop zucchini and squash. Add to pot.

Add salt, pepper, paprika and red pepper flakes.



Sprinkle flour over the veggies.



Stir to coat the veggies in the flour.



Add the bag of frozen corn. Stir.



Add chicken stock and bring to a boil. Scrape the bits off the bottom with the spoon.



Boil for a few minutes then turn the heat down to low. Add the milk.



Grate the garlic, add to the pot.



Shave some parsley off of the bunch and chop. Add the parsley to the pot. Stir.





Simmer on low heat for 5 minutes.



When the soup is done, taste it to determine if you need more salt or pepper.

Serve with crushed Hatch Chili chips on top.