Summer Sweet Corn Soup

By

32 likes 16 klips

This easy recipe is a favorite at home because the toppings complement the creamy soup base to add flavor, texture, depth, and kick to each bite.

b2HMlayBf6 Kitchenbowl
Prep Time

30 min

PT30M
Cook Time

45 min

PT45M
Wait Time

--

PT0S PT1H15M
Summer Sweet Corn Soup

Ingredients

Serves 6
6 servings Serves

Instructions

Step 1

Remove husks and clean ears of corn. Extract kernels by placing into a bowl and slicing down with a knife carefully down the side.

Remove husks and clean ears of corn.  Extract kernels by placing into a bowl and slicing down with a knife carefully down the side.

Step 2

Finely chop the parsley and garlic (2 tbsp of each). Remove thyme leaves from stems (1 tbsp). Dice the yellow onion.

Finely chop the parsley and garlic (2 tbsp of each).  Remove thyme leaves from stems (1 tbsp).  Dice the yellow onion.

Step 3

Take half of the garlic (1 tbsp) and half of the parsley (1 tbsp) and combine in a small bowl with 1/4 cup of extra virgin olive oil.

Take half of the garlic (1 tbsp) and half of the parsley (1 tbsp) and combine in a small bowl with 1/4 cup of extra virgin olive oil.

Step 4

Cook bacon in cast iron dutch oven, reserving bacon fat. Dry on paper towel for a couple of minutes before chopping roughly into large bacon bits.

Cook bacon in cast iron dutch oven, reserving bacon fat.  Dry on paper towel for a couple of minutes before chopping roughly into large bacon bits.

Step 5

Cook onion and garlic briefly in the cast iron dutch oven with bacon fat for a few minutes, stirring often and scraping any browned bits from bottom.

Cook onion and garlic briefly in the cast iron dutch oven with bacon fat for a few minutes, stirring often and scraping any browned bits from bottom.

Step 6

Add the remaining 1 tbsp parsley and the 1 tbsp of fresh thyme leaves. Then pour in the 4 cups of chicken broth.

Add the remaining 1 tbsp parsley and the 1 tbsp of fresh thyme leaves.  Then pour in the 4 cups of chicken broth.

Step 7

Add the corn, bring to a boil. Then cover and simmer for 30 minutes. Meanwhile, continue prepping the toppings...

Add the corn, bring to a boil.  Then cover and simmer for 30 minutes.  Meanwhile, continue prepping the toppings...

Step 8

Slice the Serrano peppers very thinly across a bias.

Slice the Serrano peppers very thinly across a bias.

Step 9

Heat a cast iron skillet or other pan over medium high heat. Add the pine nuts and toast for 1-2 mins. Shake pan back and forth to prevent burning.

Heat a cast iron skillet or other pan over medium high heat.  Add the pine nuts and toast for 1-2 mins.  Shake pan back and forth to prevent burning.

Step 10

After simmering for 30 mins, uncover the soup and use an immersion blender to purée the soup finely (I prefer not too fine).

After simmering for 30 mins, uncover the soup and use an immersion blender to purée the soup finely (I prefer not too fine).

Step 11

Turn off heat. Add the 1.5 cups of heavy cream. Take 2 tbsp of corn starch and mix with 1/4 cup of cold water, add to soup to thicken (stir for 2 min)

Turn off heat. Add the 1.5 cups of heavy cream. Take 2 tbsp of corn starch and mix with 1/4 cup of cold water, add to soup to thicken (stir for 2 min)

Step 12

Ladle soup into bowls and top with bacon bits, pine nuts, garlic-parsley olive oil, and Serrano peppers. Serve immediately before toppings soften.

Ladle soup into bowls and top with bacon bits, pine nuts, garlic-parsley olive oil, and Serrano peppers.  Serve immediately before toppings soften.

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About the Creator

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jeff

Home cook and restaurant guide disguised as an engineer. I love street food and comfort foods, especially American classics and familiar Asian dishes.

Summer Sweet Corn Soup

Summer Sweet Corn Soup

By jeff

This easy recipe is a favorite at home because the toppings complement the creamy soup base to add flavor, texture, depth, and kick to each bite.

Prep Time

30 min

Cook Time

45 min

Wait Time

--

Ingredients

Serves 6

Instructions

Remove husks and clean ears of corn.  Extract kernels by placing into a bowl and slicing down with a knife carefully down the side.

Step 1

Remove husks and clean ears of corn. Extract kernels by placing into a bowl and slicing down with a knife carefully down the side.

Finely chop the parsley and garlic (2 tbsp of each).  Remove thyme leaves from stems (1 tbsp).  Dice the yellow onion.

Step 2

Finely chop the parsley and garlic (2 tbsp of each). Remove thyme leaves from stems (1 tbsp). Dice the yellow onion.

Take half of the garlic (1 tbsp) and half of the parsley (1 tbsp) and combine in a small bowl with 1/4 cup of extra virgin olive oil.

Step 3

Take half of the garlic (1 tbsp) and half of the parsley (1 tbsp) and combine in a small bowl with 1/4 cup of extra virgin olive oil.

Cook bacon in cast iron dutch oven, reserving bacon fat.  Dry on paper towel for a couple of minutes before chopping roughly into large bacon bits.

Step 4

Cook bacon in cast iron dutch oven, reserving bacon fat. Dry on paper towel for a couple of minutes before chopping roughly into large bacon bits.

Cook onion and garlic briefly in the cast iron dutch oven with bacon fat for a few minutes, stirring often and scraping any browned bits from bottom.

Step 5

Cook onion and garlic briefly in the cast iron dutch oven with bacon fat for a few minutes, stirring often and scraping any browned bits from bottom.

Add the remaining 1 tbsp parsley and the 1 tbsp of fresh thyme leaves.  Then pour in the 4 cups of chicken broth.

Step 6

Add the remaining 1 tbsp parsley and the 1 tbsp of fresh thyme leaves. Then pour in the 4 cups of chicken broth.

Add the corn, bring to a boil.  Then cover and simmer for 30 minutes.  Meanwhile, continue prepping the toppings...

Step 7

Add the corn, bring to a boil. Then cover and simmer for 30 minutes. Meanwhile, continue prepping the toppings...

Slice the Serrano peppers very thinly across a bias.

Step 8

Slice the Serrano peppers very thinly across a bias.

Heat a cast iron skillet or other pan over medium high heat.  Add the pine nuts and toast for 1-2 mins.  Shake pan back and forth to prevent burning.

Step 9

Heat a cast iron skillet or other pan over medium high heat. Add the pine nuts and toast for 1-2 mins. Shake pan back and forth to prevent burning.

After simmering for 30 mins, uncover the soup and use an immersion blender to purée the soup finely (I prefer not too fine).

Step 10

After simmering for 30 mins, uncover the soup and use an immersion blender to purée the soup finely (I prefer not too fine).

Turn off heat. Add the 1.5 cups of heavy cream. Take 2 tbsp of corn starch and mix with 1/4 cup of cold water, add to soup to thicken (stir for 2 min)

Step 11

Turn off heat. Add the 1.5 cups of heavy cream. Take 2 tbsp of corn starch and mix with 1/4 cup of cold water, add to soup to thicken (stir for 2 min)

Ladle soup into bowls and top with bacon bits, pine nuts, garlic-parsley olive oil, and Serrano peppers.  Serve immediately before toppings soften.

Step 12

Ladle soup into bowls and top with bacon bits, pine nuts, garlic-parsley olive oil, and Serrano peppers. Serve immediately before toppings soften.

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