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
ounces packaged pancetta
tablespoons olive oil, divided
shallot, finely diced
orange bell pepper, finely diced
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)
cups chicken stock, heated to a simmer
cup of half and half
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