I realized I made this recipe and never posted it. Let’s think fondly of summer, fresh corn and sunshine while eating a big bowl of this soup.
If you can’t get fresh corn, substitute frozen kernels, and disregard the part of the recipe that has you use the cob. I’m not just saying that. I ended up having to use frozen corn because I missed the season by a week. I disregarded the whole cob part of the recipe, and it was still delicious. I can imagine how good it would be if I actually followed the America’s Test Kitchen recipe exactly.
The soup is like a thin chowder, fresh with herbs and yellow bounty. The bacon sprinkled on top adds a savory richness and variety of texture. I ate half the batch, then froze the other half for later.
Serves about 8
- 6 medium ears of corn, husks and silk removed
- 4 slices bacon, cut into 1/2-inch pieces
- 1 medium red onion, chopped
- 1 jalapeno, seeded and finely chopped
- 1 garlic clove, finely chopped
- 2 tablespoons all-purpose flour
- 1/2 teaspoon salt
- 1/8 teaspoon black pepper (I’m sure I used more)
- 1 pound red potatoes, cut into 1/2-inch pieces
- 14 1/2 ounces chicken broth
- 2 cups half and half or light cream
- 2 small ripe tomatoes, peeled, seeded and chopped
- Basil for serving
Cut kernels off the cob (about 3 cups) and reserve 3 cobs. In a 5-quart Dutch oven, cook bacon over medium heat until browned. With a slotted spoon, move the bacon to a plate covered in a paper towel to drain. Then crumble the bacon.
Add the onion and jalapeno to the leftover bacon pan drippings in the Dutch oven with the heat on, stirring until tender. Add garlic and cook for one minute. Stir in the flour, salt and pepper, stirring.
Stir in the potatoes, reserved cobs, broth and half and half; bring to a boil. Once boiling, reduce the heat and simmer until the potatoes are tender.
Discard the cobs, stir in the corn kernels and heat through. Turn off heat and gently stir in the tomatoes. Transfer soup to bowls and top with bacon and basil.