Creamy Vegetable Soup

Tonight's recipe was supposed to be Edamame Corn Chowder. In the end, I didn't have edamame to put in, and it wasn't much like a "chowder." I added a few more veggies to make it a more substantial meal, so I've re-named it and here's the very delicious, finished recipe.

Creamy Vegetable Soup

3 slices bacon, chopped
1 medium onion, diced
2 cans (14.5 oz each) chicken broth
2-3 red potatoes, chopped
1 carrot, peeled & chopped
1/2 tsp dried Italian seasoning
1 can (15 oz) creamed corn
1 cup frozen baby Lima beans
1/2 cup heavy cream
salt and pepper to taste

Heat a large saucepan over medium heat. Add chopped bacon pieces and cook until bacon is crisp to your liking, about 5 minutes. Remove bacon (let it drain on paper towels) and pour off most of the fat from the pan (leave about 1 Tablespoon).

Add onion and cook until soft (4-5 minutes). Add chicken broth, chopped potatoes, chopped carrot, and Italian seasoning. Cover and simmer only 4 or 5 additional minutes - don't let the potatoes get too soft yet.

Add frozen baby Lima beans, creamed corn and heavy cream. Cover and simmer an additional 4-5 minutes until heated through. Taste and add salt and pepper to your liking.

To serve, scoop into bowls and top with bacon pieces. I also thought some grated Parmesan cheese would be good, but I ate my soup too quickly before I remembered to put some on.