Spicy Corn Soup
For a lighter soup, omit the 4 cups milk and 1 cup cream and replace them with 5 cups good-quality chicken broth.
- 3 bacon slices, chopped
- 1 small yellow onion, chopped
- 1 celery stalk, chopped
- 1 poblano chili, seeded and chopped
- 2 garlic cloves, minced
- 4 cups milk
- 1 cup heavy cream
- 2 boiling potatoes, peeled and cut into bite-size cubes
- 3 cups corn kernels, fresh or frozen
- 1/2 tsp. red pepper flakes
- Salt and freshly ground black pepper, to taste
Cook the bacon and vegetables
In a large saucepan over medium heat, cook the bacon, stirring occasionally, until it begins to crisp, about 5 minutes. Using a slotted spoon, transfer the bacon to paper towels to drain.
Add the onion, celery, chili and garlic to the bacon drippings in the pan and sauté just until lightly browned, 6 to 7 minutes.
Simmer the soup
Increase the heat to medium-high, add the milk, cream and potatoes and bring to a boil. Reduce the heat to low and simmer until the potatoes are tender, about 15 minutes. Stir in the corn and red pepper flakes and simmer until the corn is tender, about 5 minutes.
Puree the soup
Transfer about 2 cups of the solids to a blender or food processor and process to a smooth puree. Return the soup to the pan and reheat to serving temperature. Season with salt and black pepper. Ladle the soup into warmed bowls, garnish with the bacon and serve immediately. Serves 4.
Adapted from Williams-Sonoma Food Made Fast Series, Soup, by Georgeanne Brennan (Oxmoor House, 2006).