- 6
Ingredients
- 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
- 1/4 cup extra Virgin Olive Oil
- 2 leeks, chopped in 1/4” inch rounds and place in a bowl with water to remove grit. Drain on paper towel and dry.
- 8 scallions
- 3 tablespoon unsalted butter
- 1 large jalapeño chopped small
- 1/4 cup dry sherry
- 1 quart of organic chicken broth
- 5 sprigs fresh thyme
- 1/2 teaspoon kosher salt and cracked pepper plus extra salt for garnish
Preparation
Step 1
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
-Christina Ferrare