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South Pacific Independent News Network · 09-30-2020, 07:20 PM

Year 18 | 30 September 2020

CULINARY CORNER
JALAPEÑO BACON CHEDDAR SOUP
Charles Boyle | Food Editor

For those in the Northern Hemisphere who are experiencing fall, this recipe is guaranteed to fill you up and warm you up! Your Chef's Tip for today? If you don’t like your soups to be very spicy, make sure you de-seed the jalapeño peppers.

INGREDIENTS
• 1/2 pound (roughly 8 slices) of bacon
• 8 ounces of shredded cheddar cheese
• 4 diced medium jalapeño peppers
• 3 cups of chicken broth
• 3/4 cup of heavy cream
• 4 tablespoons of butter
• 1 teaspoon of dried thyme
• 1 teaspoon of garlic powder
• 1 teaspoon of onion powder
• 1/2 teaspoon of celery seed
• 1/2 teaspoon of cumin
• Salt and pepper to taste

PREPARATION
1. Cut the bacon into 2.5-cm (1-inch) pieces, then cook until crisp.
2. Remove the bacon while keeping the grease in the pan.
3. Season and sauté the jalapeños in the same pan with the bacon grease until browned and aromatic.
4. Remove the jalapeños while keeping the grease.
5. In a new post add the grease, the butter, the chicken broth and the spices; bring to a boil and then let simmer for 15 minutes.
6. Blend all the ingredients using an immersion blender until the fat and the broth emulsify.
7. Add the cream, the cheese, the salt and the pepper to the soup.
8. Add the bacon and jalapeños, then stir and let simmer for 5 minutes.

The South Pacific Independent News Network (SPINN) is an independent news organisation established in 2003 with the goal of providing good, insightful and timely commentary on regional events for the citizens of the South Pacific. Recipes shared in this publication presume personal responsibility or adult supervision in the kitchen, as well as adherence to local laws. Content is published via pseudonyms. The SPINN is not associated with the Government of the South Pacific.