Ginger Corn Soup


Corn kernels, either from 5 ears of cooked corn, can be leftover cooked corn, canned or frozen corn, equally 3 to 4 cups of corn.

5 slices thick bacon or 8 slices regular, chopped

1/2 medium onion, chopped

3 garlic cloves, minced

2 cups cooked Basmati or wild rice

1 tsp. chipolte sauce(optional)

1/2 large can unsweetened coconut milk ( in the Latin section of your grocery store)

3 cups chicken broth

1 Tbsp. ground ginger (you can add more or less for taste, personally I like more)

Salt & pepper

1 bag of fresh arugula or spinach

First cook the rice. This usually takes 40-50 minutes.

Meanwhile, cook the bacon in 1 Tbsp. of olive oil in a large skillet until almost done. The skillet should be large enough to hold all the ingredients. If you do not have a large skillet, you can transfer bacon to large pot.  Add onions and garlic. Cook until bacon is done and onions and garlic are translucent. Add ginger and cooked corn. Saute a few minutes. Add chicken broth, coconut milk, salt and pepper, arugula or spinach and cooked rice. Heat through for about 10 minutes. Spinach or Arugula should be cooked and wilted.

Taste for salt and pepper.

Serve hot with a crusty bread.

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