Fresh Corn Soup
Silky blended soup made with fresh corn, potatoes, and low sodium broth, topped with bacon and rosemary.
Equipment
- Large pot
- Blender
Ingredients
Main Ingredients
- 6 ears fresh corn
- 1 tbsp extra virgin olive oil
- 1 tbsp butter
- 1 medium sweet yellow onion peeled and roughly chopped
- 2 cloves garlic finely minced
- 6 cup low sodium chicken broth plus more as needed
- 2 large yellow or russet potatoes peeled and roughly chopped
- 2 large bay leaves
- 1 tsp kosher salt
- 2 slices thick cut smoked bacon diced small
- ½ cup finely diced sweet onion for topping
- 2 tsp finely chopped fresh rosemary for topping
Instructions
Cooking
- Microwave 3 ears of corn on high for 4 1/2 minutes, then repeat with the other 3 ears.
- Husk the corn and cut the kernels from the cobs. Reserve 1/2 cup of kernels for topping and cut the cobs in half.
- Heat the olive oil and butter in a large pot over medium heat. Saute the onion for 3 to 4 minutes, then add the garlic for 1 minute.
- Add the broth, potatoes, bay leaves, salt, remaining kernels, and cobs. Bring to a boil, cover, and simmer for 20 minutes until the potatoes are very tender.
- Remove the bay leaves and cobs, cool slightly, and blend until very smooth, in batches if needed.
- Return the soup to the pot, season, and thin with broth if needed.
- Cook the bacon until crisp and top each bowl with reserved corn, bacon, diced onion, and rosemary.
Notes
Serve hot with the toppings. Try a chilled version for a refreshing twist. Leave the blender lid vented when blending hot soup. Nutrition is an estimate.