I used fresh Parmesan cheese that we brought back from our trip to Tuscany. Yes I recommend fresh Parmesan, as it adds so much more flavor.
32 ounce carton chicken broth
1 c. chopped onion
1/4 c. flour
4 slices bacon
2 medium Russet potatoes
1 can creamed corn (15 ounce)
1 can sweet corn (15 ounce)
1 cup light cream or milk (I used low-fat milk)
1/2 teaspoon dried basil
1/2 cup roasted red pepper
Grated Parmesan for garnish
Cook bacon until crisp, drain and cool.
Cook chopped onion until tender and lightly brown in the same pan that was used for the bacon. Add flour and stir for 2 minutes on low heat. Then add chicken broth and potatoes and continue to cook until potatoes are fork tender.
Add corn, basil, light cream, red pepper and continue cooking for another 20 minutes.
Serve with grated Parmesan cheese and crumbled bacon. I also added diced green onion on top.
Makes 4-6 servings.
How to roast peppers:
Enjoy! I served with a crusty baguette. I promise you that you will want to have a second bowl!