Yield: Serves 6-8



  • 3-4 large potatoes (4 C. peeled and diced; abount 1 1/2 lbs./750 g)
  • 1/4-1/2 lb./250 g bacon, ham or pancetta (optional)
  • 2 T. oil or bacon fat
  • 1 medium onion, diced
  • 1-2 carrots, peeled and diced
  • 2-3 stalks celery, diced
  • 2 C. vegetable or chicken broth (or bouillon)
  • 1/2 C. small red lentils (optional)
  • 1/2 C. quinoa, rinsed in cold water
  • 2 C. creamed corn (or process whole corn in a food processor)
  • 2 C. whole kernel corn
  • 3-4 C. milk (whole, low fat or evaporated milk, or soy milk)



  1. Bring the potatoes to a boil in salted water. Simmer until tender.
  2. Meanwhile in a separate large pan, brown the bacon or pancetta lightly and pour off excess fat except for about 1-2 T. (If using ham, fry it up a bit in 2 T. oil, to brown it lightly.)
  3. Add diced onions, carrots and celery to the pan and saute until tender, about 5 minutes. Then add the broth.
  4. To add more protein to the soup, you may add small, red lentils and/or quinoa. Either of these will dissolve into the broth as they cook and won’t really be visible, but help to thicken the broth. Simmer for 15-20 minutes until everything is tender.
  5. Now add the creamed corn and whole, kernel corn, and 3 C. of milk, as well as half of the diced, cooked potatoes. Mash the remaining half of the potatoes with a fork or potato masher. Add them to the soup; the mashed potatoes will help to thicken the liquids.Adjust the seasonings and add the remaining cup of milk if needed.
  6. Heat through and enjoy!


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