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.