This is one of Gudiya's all time favorite soups. This is of course, my own version which has evolved over last few months. When I first made it, Gudiya complained that though it tasted great, it didn't have the chunks of red bacon. Now, we don't consume bacon, so I added bits of red bell pepper next time. It seems to have worked well with her.;-)
4 cups yellow corn niblets
2 medium Yukon gold or red potatoes, diced
salt to taste
4 cups milk
1/2 tbsp. butter or olive oil
2 garlic cloves, peeled and grated
2 tbsp. chopped red onion
2 tbsp. minced red bell pepper
1 bay leaf
2 tbsp. oil or butter
2 tbsp. all purpose flour
Freshly ground black pepper
1. Heat oil or butter. Add bay leaf. Sauté onion and garlic till soft on medium flame. Add bell pepper and sauté for 2-3 minutes.
2. Add potatoes and let them cook partially, adding 1 cup water.
3. Add corn. Let it cook.
4. In another deep saucepan, add oil or butter. Add all purpose flour. Keep stirring till there are no lumps and flour appears to have turned a shade darker. Make sure it doesn't burn.
5. Add milk and keep whisking so there are no lumps.
6. As it comes to the gentle boil, add corn and potato mixture.
7. Add salt to taste. Let it simmer on low flame.
8. Sprinkle freshly ground black pepper before serving.
1. Discard bay leaf before serving.