Sweet Corn Soup
By macbklyn
Ingredients
- 6 ears of corn, kernels cut off cobs, kernels and cobs reserved
- 6 oz of bacon, cut into 1/2" dice
- 2 large yellow onions, diced
- 3 garlic cloves, minced
- 1 tsp red pepper flakes
- salt and pepper to taste
- 1/4 cup heavy cream
Details
Servings 8
Preparation
Step 1
Using a butter knife, scrape cobs over bowl to extract juices; set juices aside
In 5 qt. Dutch oven over medium high heat, cook bacon until crisp, about 8 minutes. Using a slotted spoon, transfer to paper towels to drain. Finely chop the bacon when drained and set aside.
Discard most of the fat from the pot. Set pot over medium heat; add onions. Cook, stirring occasionally, until soft and translucent, 6-7 minutes. Add garlic and red pepper flakes; cook stirring constantly, about 30 seconds.
Add corn kernels; cook, stirring occasionally, until softened, about 10 minutes. Add reserved corn juices, some cobs and 7 cups of water; season with salt and black pepper. Increase heat to medium-high; bring to a boil. Then, reduce heat to medium-low; simmer 20 minutes.
Using food processor or heavy duty blender, blend soup in batches until smooth. Return soup to pot; stir in cream. Adjust seasonings with salt and black pepper. Ladle soup into warmed bowls; garnish with bacon.
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