Summer Corn Soup

The struggle is real when you want some soup to eat and it is SUFFOCATING outside. I have the solution to your struggle! This soup is all about fresh summer corn. I love corn on the cob. One of the few memories I have of my paternal grandparents is eating corn on the cob at their house in the summertime. When I lost my two front teeth, I remember my grandpa cutting his off the cob, too, and eating it together that way in big chunks. I started making this soup according to some healthy recipe a few years ago. It is still fairly healthy….. but I’ve added a few ingredients to it that add flavor (and some fat.) So, if you need some soup even though it is boiling outside and you like corn and bacon, you should give this recipe a try!

First, you need some fresh corn on the cob! You can use some that was cooked the day or two before if you have some leftover. This time I did not have leftovers, so I boiled a big pot of water, threw a little salt in and cooked the corn about 12 minutes. Then I let it sit until it was ready to be handled.

Next, chop a package of thick cut bacon into small pieces (about 1/2inch wide.) Cook over medium heat in a large stock pot. Enjoy the smell!

While the bacon is sizzling, dice 1 red bell pepper, 1 green bell pepper, and 2 small sweet onions.

When the bacon is cooked thoroughly (mostly darker and getting crunchy), remove the bacon from the stock pot and add the peppers and onions to saute in the bacon fat.

 

 

 

 

 

 

 

Cook three or four large potatoes in the fashion of your liking. I have a fancy sensor cook on my microwave, so I stab them with a fork and let the microwave do the work. While the potatoes cook and the peppers and onions are softening in the bacon grease, chop 2 green onions and about 1/4 cup of cilantro. (Side note: These green onions are from our vegetable garden! If you like green onions, they are seriously the EASIEST thing to grow.)

 

 

 

 

 

 

While the potatoes cool, cut the corn off the cob! Then, scoop the inside of the potato out and mash it with a fork.

 

 

 

 

 

 

Once the onions and peppers are soft, remove most of the bacon grease (I carefully use tongs and a paper towel to mop it up.) Add about 6 cups of liquid. Chicken broth, vegetable broth, tomato juice, or corn cooking water would all be great. I used 4 cups of corn water and 2 cups of chicken broth. (If you want to have milk in the soup, only add about 4 cups liquid now, and add 2 cups of milk at the end.) Taste the broth and add salt and pepper to your liking. Finally, add the corn, potatoes, green onions, and cilantro. Stir to let the potatoes thicken the broth. To help the bacon remain crunchier, just add it to each individual serving as you ladle it out. I make this soup dairy-free for my son, but it is great with a dollop of sour cream on top! Please let me know what you think if you try it out!

 

 

 

 

 

 

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