Monday, August 10, 2009

Summer Corn Soup with Crispy Bacon

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Corn Soup Recipe

4 Cups Fresh Corn Kernels (Can use frozen)
7 Cups Chicken Stock
2 large onions, diced
3 Garlic cloves, minced
½ t. Red pepper flakes
Salt/Pepper to taste
8 oz. Bacon, cooked and crumbled
2 T. Chives, finely diced
1/3 cup whole milk or half n half

With a sharp knife, cut off the kernels of corn off the cob into a large bowl. In a large stock pot, add the bacon and cook until crispy. Set aside on a paper towel to drain and cool. Keep 3 tablespoons of the bacon grease to cook the onions and corn in. Sauté the onions for about 8 minutes over medium heat until soft and translucent. Add the garlic, corn and red pepper flakes. Cook for another 3 minutes. Add the chicken stock, salt and pepper. Increase the heat to medium high and bring to a boil. Reduce heat and simmer for 30 minutes.

Use a food processor and blend the soup in batches until smooth. Return to the pan and add the milk or half n half. Season again to taste with salt and pepper. Garnish with the bacon and chives.


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