Fresh Corn Soup Bacon Topping (Printable Version)
Sweet corn and potatoes blended for creamy soup, finished with smoky bacon and fresh herbs for extra flavor.
# What You'll Need:
01 -
6 ears fresh corn, husks and silk removed
02 -
1 tablespoon extra virgin olive oil
03 -
1 tablespoon unsalted butter
04 -
1 medium sweet yellow onion, peeled and roughly chopped
05 -
2 medium garlic cloves, finely minced
06 -
6 cups low sodium chicken broth, plus more as needed
07 -
2 large yellow or russet potatoes, peeled and roughly chopped
08 -
2 large bay leaves
09 -
1 teaspoon kosher salt
→ Topping
10 -
2 slices thick cut smoked bacon, diced small
11 -
1/2 cup finely diced sweet onion
12 -
1/2 cup reserved corn kernels
13 -
2 teaspoons finely chopped fresh rosemary
# Steps to Follow:
01 -
Microwave 3 ears of corn on high power for 4 1/2 minutes. Transfer to a plate to cool. Repeat with the remaining 3 ears.
02 -
Peel back and discard husks and silks. Stand each cooled ear upright and cut kernels from the cobs; reserve 1/2 cup corn kernels for the topping. Cut cobs in half and set aside.
03 -
Heat olive oil and butter over medium heat in a large soup pot or Dutch oven until butter is melted. Add chopped onion and sauté 3–4 minutes until translucent. Stir in minced garlic and cook 1 minute.
04 -
Add chicken broth, potatoes, bay leaves, 1 teaspoon kosher salt, and reserved corn cobs to the pot. Bring to a boil, then cover and reduce to a low simmer. Cook for 20 minutes, or until potatoes are very tender.
05 -
Discard bay leaves and corn cobs. Allow the soup to cool slightly. Working in batches as needed, blend the soup base with the corn kernels (excluding reserved topping portion) until very smooth, about 2–3 minutes.
06 -
Return the blended soup to the pot. Taste and adjust seasoning with salt and pepper as desired. Thin with extra broth if necessary. Cover and keep warm until serving.
07 -
In a skillet over medium heat, cook diced bacon until crisp. Add diced onion and sauté until softened. Stir in reserved corn kernels and fresh rosemary; cook for 1–2 minutes.
08 -
Ladle hot soup into bowls. Garnish each serving with the prepared bacon, onion, corn, and rosemary topping.
# Additional Notes:
01 -
Reserving corn cobs imparts additional sweetness and depth of flavor to the final soup.
02 -
Soup can be prepared ahead and gently reheated before garnishing.