- 6 ears corn, kernels removed, cobs reserved
- 2 tablespoons olive oil
- 8 cups boiling water
- 6 slices bacon, roughly chopped
- 1 leek, white part only, chopped, about 1 cup
- 2 carrots, peeled and chopped (about 3/4 cup)
- 2 stalks celery, chopped (about 3/4 cup)
- 1 teaspoon ground cumin
- 1 large lemon, zested and juiced
- 1 cup fresh bread crumbs
- 1 cup heavy cream
- Salt and pepper, to taste
- 1/4 cup roughly chopped fresh parsley
Heat oven to 450 degrees. Rub corn cobs with olive oil, place on a baking sheet and roast until they are golden brown, about 20 to 25 minutes. Place the browned cobs into the boiling water, and continue to boil for 15 minutes. While the cobs boil, heat a large pot over medium-high heat. When hot, add bacon. Stir constantly until it begins to crisp, about 2 to 3 minutes. Add the leek. Cook for 4 to 5 minutes, stirring frequently.
Add the carrots and celery. Cook 5 more minutes, stirring occasionally. Add the cumin, lemon juice and lemon zest. Cook until the carrots are tender, about 15 minutes.
Remove the cobs from the stock. Pour the roasted-cob essence into the pot with the bacon and vegetables. Add the corn kernels and the bread crumbs. Bring to a boil for 3 minutes. Whisk vigorously to dissolve the bread crumbs.
Lower the heat to simmer, add the cream. Stir constantly for 2 minutes.
Remove from heat. Season to taste with salt and pepper.
Garnish with parsley before serving.
Makes 6 servings.