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Author Notes: A standout combo of rich corn flavor and bacony goodness, this filling soup takes virtually no time to prepare. Priceless when you face a bare fridge. Plus it’s a great use for veggies that are past their prime. —Feed Me Dearly
- 4 ounces packaged pancetta
- 4 tablespoons olive oil, divided
- 1 shallot, finely diced
- 3/4 orange bell pepper, finely diced
- 1/8 teaspoon cayenne
- 5 ears corn, kernels removed, cobs discarded (sometimes I’ll use them to add more corn flavor to a chowder broth, but when pressed for time, I usually discard)
- 3 cups chicken stock, heated to a simmer
- 1/4 cup of half and half
- 2 stalks of green garlic, cleaned, and sliced thinly
- In a dutch oven on medium heat, sautee the pancetta until crispy. When crisp, remove to paper towels to drain.
- Add the shallot and bell peppers to the remaining oil, season with salt, and sautee until softened (about 4-5 minutes).
- Add the cayenne pepper and sautee for 30 seconds.
- Then add the corn kernels and chicken stock to the pot.
- Bring the contents of the pot to a boil, then turn down to low, and simmer for 10 minutes, or until the corn has softened.
- Puree the soup until thickened but still chunky (I like to use an immersion blender). Stir in the half and half, and keep warm while you finish the garlic.
- In a small sautee pan over medium heat, sautee the green garlic remaining olive oil (about 2 minutes).
- When softened, add the garlic and pancetta to the pureed soup, stir together and serve.
- NOTES: I like to serve the soup ladled into bowls, topped with freshly-ground pepper and a drizzle of good olive oil.
- This recipe was entered in the contest for Your Best Recipe with Corn