CREAMY CORN SOUP WITH BACON BITS
It’s the end of the summer growing season. I am buying as much as I can of remaining fresh corn on the cob I can find. I’m combing through the open markets and Whole Foods is still selling fresh corn on the cob at great prices!
Fresh Corn on the cob and summer peaches are my favorite foods in the whole world. It is a staple in our house all summer long. I make all kinds of dishes using corn. I put kernels of fresh corn in salads, pasta, soup, salsa and grilled steak tacos with warm tortillas. One of my family’s favorite side dishes is creamed corn and spicy jalapeño corn bread. I NEVER tire of corn.
When I was expecting my cravings for fresh corn on the cob was way out of control. I would eat at least 10 cobs a day. I’m not kidding. I would find different ways to cook and season the corn. I would wrap them in foil with a pat of creamery butter, Okay maybe more than a pat) sprinkled with kosher salt, cracked pepper then rolled tightly in foil. I would make up different seasoning for the butter using different spices. Then either boil or grill them. Or I would simply immerse the corn after removing husks in boiling water for three minutes then slather butter and salt all over.
When I pick the corn fresh from the garden I eat them raw right there as I’m standing in the soil. I love that feeling when you bite into the corn and the milky juices burst in your mouth and you can smell the earth.
Cooler weather is right around the corner and these tasty morsels will not be around much longer. So now is the time to make fresh Corn Soup and freeze it for those cold nights when you want something warm and cozy for your tummy.
Here is a recipe for a creamy corn soup that can be served piping hot in winter or cold in summer.
This is a very basic and simple recipe only requiring a few simple ingredients and takes less than 30 minutes to prepare and cook.
The secret to this recipes to bring out a bold rich taste is to season it with fresh herbs and crispy bacon bits!
If you wish to make the soup extra creamy you have the option of adding half a cup of low fat or whole milk. There is no milk in this recipe.
6 slices of bacon fried until crisp and drained on a paper towel. Set aside
10 Ears of corn, husks removed and kernels sliced from cob. Yields approximately 7 to 8 cups of kernels. Set aside I cup of corn kernels to use as garnish
¼ cup extra Virgin Olive Oil
2 leeks, chopped in ¼” inch rounds and place in a bowl with water to remove grit. Drain on paper towel and dry.
3 tablespoon unsalted butter
1 large jalapeño chopped small
¼ cup dry sherry
1 quart of organic chicken broth
5 sprigs fresh thyme
½ teaspoon kosher salt and cracked pepper plus extra salt for garnish
Heat a medium size stockpot over medium high heat for 1 minute.
Add the olive oil, leeks, 6 scallions (save reaming 2), butter, and 2 teaspoons of the jalapeño. Turn heat down to medium, Sautee for 5 minutes.
Add the sherry and cook down, about 1 minute.
Add the corn and mix well.
Sprinkle salt and cracked pepper and stir.
Add the chicken stock, cover with lid and bring to a boil.
Quickly lower heat to a low boil for 15 minutes. Turn off the heat and use a hand blender or blender to puree the soup in batches. Strain through a chinoise. (FUNNEL STRAINER SHAPED LIKE A POINTY HAT WITH SMALL HOLES, “NOT” MESH).
Pour back into pot and heat through until hot.
Ladle into bowl and garnish with;
1 to two teaspoon of scallions chopped into ¼” pieces, scatter 5 to 6 pieces over top.
Add chopped jalapeños bits scattered, if you like it spicy add as much as you like otherwise 1 teaspoon is fine.
1 tablespoon of the corn scattered over top,
1 piece of bacon crumbled over each individual bowl of soup.
Add 6 to 7 thyme leaves removed from stems. Sprinkle a pinch of kosher salt and cracked pepper over everything
Serves 6 to 8
Sending you Big Bowls of Love
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