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Chilled Bacon Corn Soup

Chilled Bacon Corn Soup

David Venable

Serves: 2 to 3 servings

Ingredients

  • 4 slices of bacon
  • 1 garlic clove, smashed and peeled
  • 1 small shallot, finely minced
  • 2 green onions, white and greens separated (save green for garnish)
  • 3/4 tsp coriander
  • 3/4 tsp cumin
  • 3/4 tsp chipotle powder
  • 3 cups fresh corn kernels (fresh from ears or frozen white corn, thawed)
  • 1 cup buttermilk
  • 1/2 cup water
  • 1/2 tsp salt
  • 1/4 chopped cilantro for garnish
  • 1/4 cup of sour cream

Preparation

Finely dice bacon; place in sauté pan to render off the fat. Cook the bacon until crispy for garnish.

Strain the bacon from the fat and return the fat to the pan.

Add the garlic, shallots, white parts of scallion, coriander, cumin, and chili powder to the bacon fat. Cook on low heat until onion and garlic are translucent—about 3 minutes.

Add the corn and cook for 5 minutes more.

Transfer mixture to a blender, then add buttermilk, salt, and water puree until its smooth.

Strain the puree through a fine mesh sieve, pressing on the sides to extract as much liquid as possible.

Serve chilled and top with the sour cream, scallion cilantro, and bacon crumbles.

Cook's Notes

Buttermilk can easily be replaced with half-and-half cream and a Tbsp of lemon to get the same flavor.

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