INGREDIENTS

1/4 pound sliced bacon
1 tablespoon butter
2 onions, chopped
2 cups chicken broth
3/4 pound potatoes (about 3), peeled and cut into 3/4-inch chunks
1 rib celery, chopped
1/4 teaspoon dried red-pepper flakes
1 1/4 teaspoons salt
2 cups fresh (cut from about 3 ears) or frozen corn kernels
1 can coconut cream (2 cups half and half)
1 1/2 pounds cod fillets, cut into 1 1/2-inch chunks
1/4 teaspoon fresh-ground black pepper
1 T Corn Starch
1 t. oregano
1/2 t thyme
Juice from one lemon

In a large sauce pan, cook the bacon until crisp. Drain the bacon on paper towels and crumble when cooled.

Add the butter and onions to the pot. Cook over moderately low heat, stirring occasionally, until the onions are translucent, about 5 minutes.

Add the chicken broth, potatoes, celery, red-pepper flakes, and salt and bring to a boil. Reduce the heat and simmer until the potatoes are tender, about 10 minutes.

Return the bacon to the pot. Add the corn, coconut cream, cod, pepper, oregano, and thyme. Add corn starch to small dish and stir some soup broth in. Add back to pan when dissolved.  Simmer for 5 minutes till cod is done. Add lemon juice to taste and serve.

http://www.handmaidensofheaven.blogspot.com/2012/11/peanut-soup.html

We make a variation of this with thawed frozen chicken soup base...

• 2 tablespoons butter
• 1 yellow onion, finely diced
• 2 cloves garlic, finely minced
• 2 stalks celery, diced
• 1/2 cup diced carrots (about 2 regular carrots or a handful of baby carrots)
• 3 cups chicken broth
• 2-3 potatoes, peeled and finely diced (I like to leave the peels on red potatoes, if using them)
• 1 cup milk (1% is my milk of choice)
• 4 tablespoons flour
• 1 (8 oz. package) regular or light cream cheese
• 2-3 (about 1 pound) boneless, skinless chicken breasts, cooked and diced

1. In a large pot, melt the butter and add the onion, garlic, celery and carrots. Saute, stirring often, for 3-4 minutes, until the veggies are slightly tender and the onions are translucent. Add the chicken broth and potatoes. Bring the soup to a simmer and cook, partially covered, until the potatoes are tender, about 10 minutes.
2. In a liquid measuring cup, vigorously whisk the flour and milk together until smooth. Whisk the mixture into the soup, stirring quickly, and cook over medium heat for 3-4 minutes, until the soup begins to thicken slightly. Stir often to ensure the soup doesn’t burn.
3. Soften the cream cheese in the microwave until it is very soft/melty. I usually place the unwrapped cream cheese on a plate and microwave it for one minute at 30% power. I like it really, really soft so it doesn’t leave lumps in the soup. Add the cream cheese to the soup in small tablespoon-size pieces. Let the pieces sit in the soup and warm through then whisk or stir the soup until the cream cheese melts and mixes in well.
4. Add the cooked chicken and heat through. Season with salt and pepper. Serve.

Yield: Serves 6-8
 Note: You can use regular diced tomatoes if you don't have or can't find petite diced, but if you have the option, go for the petite diced. The smaller size of the tomatoes meshes better with the finely diced vegetables.
(Made 3-12-13, absolutely delicious!)

• 2  jars tomatoes, diced
• 1 1/2 cup finely diced celery
• 1 1/2 cup finely diced carrots
• 1 1/2 cup finely diced onions
• 1 1/2 teaspoon dried oregano
• 1 1/2 tablespoon dried basil
• 6 cups low-sodium chicken broth
• 2 bay leaf
• 8 tablespoons butter
• 3/4 cup flour
• 1 1/2  cup freshly grated Parmesan cheese
• 3 cups whole milk, warm
• 1 1/2 teaspoon salt
• 3/4 teaspoon black pepper
• Croutons for serving (homemade version here)

1. In a 5-quart slow cooker, combine the tomatoes, celery, carrots, onions, oregano, basil, broth, and bay leaf. Cover and cook on low for 5-7 hours until the vegetables are tender.
2. About 45 minutes before serving, melt the butter over low heat in a medium saucepan. Add the flour and cook, stirring constantly, until the mixture is golden, about 3 minutes. The mixture will be crumbly, but that's ok.
3. Whisking constantly, slowly ladle in 1 cup (or a ladleful) of the hot soup from the slow cooker. Whisk until smooth and bubbly. Add another cup or ladleful and stir again until smooth. Add another cup or two and stir until smooth.
4. Stir the creamy, hot mixture back into the slow cooker. Add the Parmesan cheese, milk, salt and pepper, adding more salt and pepper if needed.
5. Cover and cook on low for 30 minutes until ready to serve. Serve with homemade croutons, if desired (and trust me, you'll want to desire it).

 Recipe Source: adapted from Leigh Anne at Your Homebased Mom, originally from 365 Days of Slow Cooking