Chilled Corn Soup Recipe

Chilled Corn Soup
Ingredients: Yield 8 to 10 serving
4 slices bacon
2 cups chopped yellow onion
3 cups corn, cut from about 6 ears
4 cups chicken broth
1 cup heavy whipping cream
1 teaspoon salt
1 teaspoon ground black pepper
¼ teaspoon groun cumin
¼ teaspoon curry powder
Garnish: cooked lima beans, quartered cherry tomatoes, fresh chives

  • In a large Dutch oven, cook bacon over medium high heat until crisp. Drain on paper towels. Crumble and set aside. Reserve 3 tablespoons rendered bacon fat in dutch oven.
  • Heat bacon fat over medium heat, add onion, and cook, stirring often until onion is soft, 3 to 4 minutes. Add corn, and cook for 3 minutes. Add chicken broth to corn mixture. Simmer until corn is cooked through, 15 to 20 minutes.
  • In the container of a blender, puree corn mixture, working in batches if necessary. Return purred corn to Dutch oven, add cream slat, peper, cumin, and curry powder, mixing well. Refrigerate until cold, appriximately 4 hours.
  • Serve soup cold with reserved bacon, lima beans, tomatoes, and chives if desired. 

Chilled Corn Soup Recipe

No comments:

Post a Comment