Makes 8 1-cup servings
4 ears fresh corn
6 slices bacon, cooked and diced
4 chicken tenders, cooked and diced (consider adding with milk)
3 medium potatoes, cubed
1 bell pepper (green and/or red), chopped
1 medium onion, chopped
2 stalks celery, chopped
2 cups chicken broth
black pepper, ground to taste
1 habañero pepper
1 T butter
2 c milk
- Remove corn from cobs, reserve cobs. Place all but milk, butter and habañero into slow cooker/crock pot, with cobs. Cook on high for 7-9 hours.
- Remove cobs, puree 3/4 of the soup using immersion blender. Add milk and butter, stir.
- Cut top off habañero, de-seed/rib while keeping whole, then submerge in soup. Return soup on high heat for another hour.
- Remove habañero and serve.