SWEET CORN CHOWDER WITH BASIL AND CRUMBLED BACON

  • PREP TIME: 30 minutes
  • COOK TIME: 45 minutes
  • YIELDS: 4 servings

Ingredients

  • 6 ears sweet corn
  • 2 teaspoons olive oil
  • 1 medium Vidalia (sweet) onion, chopped
  • ¼ cup celery, chopped
  • 1 bay leaf
  • ½ teaspoon chopped fresh rosemary
  • 1 teaspoon chopped fresh thyme (1/2 teaspoon dried)
  • cayenne pepper to taste
  • 4 large basil leaves
  • 2 strips cooked bacon

This is one of my absolute favorite soups and it really shows off the sweetness of delicious sweet corn. It always takes a little time to cut fresh corn off the cob, but it is worth every minute.

Instructions

Note: if you want to cut down on cooking time simply substitute the homemade corn stock for purchased low-sodium chicken stock.

FIRST Using a sharp knife, cut corn off cob. You should have about 5 cups of corn. Place cobs in large stock pot and cover with 8 cups of water. Bring to a boil, reduce heat, and simmer for 35 minutes.

NEXT While stock is simmering, heat oil in a stock pot over medium heat. Add onion, celery, and bay leaf and sauté for about 4 minutes until softened, but not brown. Add corn, rosemary, and thyme and continue cooking about 3 minutes. Remove corncobs from stock and add 5 cups stock to corn mixture; season with salt and cayenne pepper. Bring to a boil, reduce heat, and let simmer with lid off for 30 minutes.

LAST Remove soup from heat, discard bay leaf, and let cool slightly. In a blender puree about ¾ of the soup and basil leaves, working in batches if necessary. Return to pot to reheat. Spoon into four bowls and garnish with crumbled bacon.