Introduction
This hearty and comforting corn soup is the perfect dish for chilly days. Packed with fresh corn, creamy potatoes, and crispy bacon, this recipe is a delightful blend of flavors that will warm your soul. It’s easy to prepare and can be served as an appetizer or a main meal. Let’s dive into the detailed ingredients and preparation.
Detailed Ingredients with measures
CORN (CHOOSE ONE)
4 ears of corn
4 cups / 750g / 1.5 lb frozen or canned corn, drained
SOUP:
1 tsp butter (or oil)
250g / 8 oz bacon, chopped
30g / 2 tbsp butter (use 3 tbsp if bacon is lean)
1 garlic clove, minced
1 small onion, diced (or half large onion) (yellow, brown or white)
5 tbsp flour
2 cups chicken broth, low sodium
3 cups milk (low fat or full fat)
600g / 1.2 lb potatoes, cut into 1 cm / 2/5″ cubes (about 2 large)
2 sprigs of thyme OR 1 tsp dried thyme
3/4 cup cream (Note 1)
3/4 cup shallots / scallions, green part finely sliced
Salt and finely ground pepper to taste
Prep Time
15 minutes
Cook Time, Total Time, Yield
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: Serves 6
This corn soup recipe blends simple ingredients into a rich and velvety dish that’s sure to satisfy. Gather your ingredients, follow the steps carefully, and enjoy this delicious soup with family and friends.
Detailed Directions and Instructions
Cut the Corn
Cut the corn off the cob. Place a small ramekin in a large bowl. Position the corn on the ramekin and cut the corn off the cob. Keep the naked cobs aside for later use.
Cook the Bacon
In a large pot, place 1 tsp of butter over medium-high heat. Add the chopped bacon and cook until golden brown. Use a slotted spoon to remove the bacon onto a paper towel-lined plate, leaving the fat in the pot.
Prepare the Base
Lower the heat to medium-high. Add 2 tbsp of butter into the pot. Once melted, add the minced garlic and diced onion. Cook for 2 to 3 minutes until the onion becomes translucent.
Add the Flour
Stir in the flour and mix it thoroughly. Cook the mixture, stirring continuously, for 1 minute.
Add Liquid Ingredients
Pour in the chicken broth and milk. Add the cubed potatoes, thyme, and break the naked corn cobs into 2 or 3 pieces before adding them to the liquid. Cover the pot with a lid and allow it to simmer for 25 minutes. Adjust the heat so that it simmers energetically but does not boil too vigorously.
Incorporate the Corn
After 25 minutes, remove the lid and take out the corn cobs. Add the cut corn to the pot and cook for an additional 5 minutes, or until the corn reaches your desired level of doneness.
Add Cream and Garnish
Stir in the cream along with 3/4 of the cooked bacon and the sliced shallots. Adjust the seasoning with salt and freshly ground pepper to taste. Ladle the soup into bowls and garnish with the remaining bacon and shallots.
Notes
Note 1
For the cream, heavy or thickened cream is recommended. Alternatives include half and half, pouring cream, or light cream. If cream is not available, a small knob of butter can be used for added richness, or it can be omitted for a lighter version while still keeping the soup creamy and thick.
Note 2
The nutritional information per serving assumes a total of 6 servings, with 175 calories of the total 620 calories coming from the bacon (streaky bacon). To reduce calories, consider using lean or turkey bacon.
Cook techniques
Preparing Corn
Cut the corn off the cob by placing a small ramekin in a large bowl. Position the corn on the ramekin and slice off the kernels for easy collection.
Sautéing Bacon
In a large pot over medium-high heat, melt 1 tsp of butter and add chopped bacon. Cook until golden brown, then remove with a slotted spoon and place on a paper towel-lined plate to drain excess fat.
Cooking Aromatics
Lower the heat to medium-high and add 2 tbsp of butter to the pot. Once melted, add minced garlic and diced onion. Cook for 2 to 3 minutes until the onion becomes translucent.
Making Roux
Add flour to the mixture in the pot and stir well. Cook for an additional minute to eliminate the raw flour taste and create a roux.
Simmering
Incorporate chicken broth, milk, cubed potatoes, thyme, and broken corn cobs into the pot. Cover with a lid and let it simmer for 25 minutes, adjusting the heat to maintain a steady simmer.
Final Cooking
Remove the lid and take out the corn cobs. Stir in the corn and cook for an additional 5 minutes or until the corn reaches your desired tenderness.
Finishing Touches
Add cream and three-quarters of the cooked bacon and sliced shallots. Adjust seasoning with salt and freshly ground pepper before serving.
FAQ
Can I use frozen corn in this recipe?
Yes, frozen corn can be used. Just make sure to drain it properly before adding it to the soup.
What is the purpose of the roux in the soup?
The roux helps thicken the soup, providing a creamy texture without needing heavy cream.
How can I make this soup healthier?
You can use lean or turkey bacon to reduce calories and replace heavy cream with less fat dairy options or omit it altogether.
What type of potatoes work best for this recipe?
Starchy potatoes like Russets or all-purpose potatoes work well for this soup as they create a creamy texture when cooked.
Can I use fresh herbs instead of dried thyme?
Yes, fresh thyme can be used instead of dried. Just adjust the amount as fresh herbs are typically more potent.
Conclusion
This delicious corn and bacon soup combines the sweetness of corn with the savory flavors of bacon and thyme, resulting in a creamy, comforting dish. With its rich texture and hearty ingredients, it’s perfect for a cozy meal any time of year. Enjoy this soup as a main dish or a satisfying starter.
Vegetarian Corn Soup
Replace bacon with smoked paprika and add diced bell peppers for a smoky flavor. Use vegetable broth instead of chicken broth for a hearty vegetarian option.
Spicy Corn Chowder
Incorporate diced jalapeños or a splash of hot sauce to give the soup a spicy kick. Top with crushed tortilla chips for added texture.
Cheesy Corn and Bacon Soup
Stir in shredded cheddar or crumbled feta cheese right before serving for a creamy, cheesy twist.
Curried Corn Soup
Add curry powder and coconut milk to the base recipe for an exotic flavor profile, enhancing the soup’s richness and creaminess.
Sweet Potato Corn Chowder
Substitute potatoes with sweet potatoes for a slightly sweeter and nutrient-rich soup. Adjust seasoning to balance the sweetness.
Herbed Corn Soup
Incorporate fresh herbs like dill or parsley to brighten the flavors. A squeeze of lemon juice just before serving will add freshness.
Grilled Corn Soup
Use grilled corn instead of fresh or frozen corn to impart smoky flavors. This can be done by grilling the corn before cutting it off the cob.
