Sweet Corn SoupMerideth Henry
- 6 ears of corn, kernels cut off cobs, kernels and cobs reserved
- 6 oz. bacon, cut into 1/2" dice
- 2 large yellow onions, diced
- 3 garlic cloves, minced
- 1/4 tsp. red pepper flakes
- Kosher salt and freshly ground black pepper, to taste
- 1/4 cup heavy cream
Using butter knife, scrape cobs over bowl to extract juices; set juices aside.
In 5 quart dutch oven medium-high heat, cook bacon until crisp, about 8 minutes. Using slotted spoon, transfer to paper towel-lined plate. Finely chip bacon; set aside.
Discard all but 2 tbsp. fat from pot. Set pot over medium heat; add onions. Cook, stirring occasionally, until soft and translucent, 6 to 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 and 7 cups water; season with salt and black pepper. Increase heat to medium-high; bring to boil. Reduce heat to medium-low; simmer 20 minutes.
Using food processor, 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.
Source: Merideth Henry