Chilled Corn & Bacon Soup

By kimmie12

Ingredients

• 4 slices thick-cut bacon, cut into 1/2 in pieces
• 1 large shallot, finely chopped
• 3 cups fresh corn kernels
• 1 large Yukon gold potato (8 oz.) peeled and shredded
• 1/8 teaspoon smoked paprika plus additional for garnish
• 2/3 cup water
• 4 cups low-fat (1%) milk
• salt & pepper
• 1/4 cup packed fresh cilantro leaves

Preparation

Step 1

In 12 inch skillet, cook bacon on medium 6 to 8 minutes or until crisp and browned - with slotted spoon, transfer to paper towels to drain - if making ahead, cover and refrigerate up to overnight. Drain and discard all but 1 tablespoon fat from skillet. Add shallots and cook on medium 2 minutes or until golden and tender, stirring occasionally. Add 2 1/2 cups corn, shredded potato and paprika. Cook 2 minutes stirring then add water and cook 7 minutes or until liquid evaporates and vegetables are tender. Remove skillet from heat and transfer corn mixture to blender. Add milk and 1/8 teaspoon salt and puree until mixture is very smooth. Cover and refrigerate until soup is very cold, at least 3 hours or up to overnight. To serve, divide among serving bowls - top with bacon, cilantro, 1/8 teaspoon fresh ground black pepper and remaining 1/2 cup corn - garnish with paprika.