Spinach And Corn Soup With Bacon

Flecked with bright green spinach and yellow corn, this colorful, bacon-infused soup delights the eye and the taste buds.

SERVES 6

INGREDIENTS:

• 8 bacon strips, cut crosswise into pieces 1/2 inch wide, for garnish
• 1/2 cup finely chopped sweet onion, such as Vidalia
• 3 medium carrots, finely chopped
• One 10-ounce bag baby spinach, finely chopped, or one 1-pound package frozen chopped spinach, defrosted and squeezed dry
• 2 cups corn kernels, freshly cut from the cob, or frozen corn, defrosted
• 6 cups chicken stock or store-bought chicken broth
• 1 cup heavy cream
• Salt and freshly ground black pepper (optional)

INSTRUCTIONS:

1. Cook the bacon in the pressure cooker over medium heat until it is crisp. Remove from the pan, drain on paper towels, and set aside. Drain off all but 2 tablespoons of the bacon drippings from the pan.
2. Add the chopped onion, carrots, spinach, and corn to the pressure cooker. Sauté for about 5 minutes, or until the onion and carrots begin to soften.
3. Add the chicken stock to the pressure cooker. Lock the lid in place and cook at high pressure for 5 minutes.
4. Quick release the pressure and remove the lid, tilting the pot away from you to avoid the escaping steam.
5. Stir in the heavy cream. Taste the soup for seasoning and add salt and pepper if necessary.
6. Warm the soup and crumble the reserved bacon. Serve the soup garnished with the bacon pieces.