Corn & Potato Soup is perfect for chilly Bay Area summer nights - when you want to eat like it’s summertime but that cold evening breeze has picked up and no one wants to fire up the grill. It’s a little sweet, a little peppery, and a little smoky. It’s summer in a bowl, Alameda style.

While completely optional, we like to top our corn soup with sliced scallions or minced chives, a squeeze of lime, avocados, or salty cheese (like goat cheese crumbles, feta, or cotija). Also delicious with our Cheesy Garlic Biscuits!

Serving size
Small is 1 serving.
Large is 2 servings.

To heat
We recommend placing the frozen contents in a microwave-safe bowl to thaw overnight in the refrigerator. Once thawed, you can gently reheat in the microwave or transfer to a pot and heat over medium-low heat on the stovetop.
But if you can’t do that (let’s be honest, we rarely plan that far ahead):
Microwave: Place the frozen contents in a microwave-safe bowl and cover. Use the defrost setting for 3-5 minutes, stirring occasionally, until warmed through.
Stovetop: Place the frozen contents in a small pot or pan with a few tablespoons of water. Cover and heat over medium-low heat, stirring occasionally, until warmed through (about 5-10 minutes).

Ingredients
Organic chicken stock, potatoes, corn, red bell peppers, all-natural pancetta, scallions, garlic, organic extra virgin olive oil, dried basil, bay leaf, smoked sea salt, pepper.