All winter long I yearn for fresh summer corn. So when peak season hits, I scoop up a bunch of ears to make succulent & sweet corn on the cob, Summer Corn Salad or THIS soup.
Looks creamy, right? There is NO CREAM in this soup! The secret? Puree fresh corn kernels with some milk, then add it to the simmering pot of soup. Top it off with a sprinkle of fresh corn kernels, bacon, red pepper and ribbons of fresh basil, and it’s a tasty bowl of soup bursting with the colors of summer! Enjoy! 🙂
This soup is best with fresh corn, but you could substitute frozen corn. I would not recommend making this soup with canned corn.
- 4 cups fresh corn kernels (about 6 - 8 ears)
- 2 cups lowfat milk
- 1 TBSP olive oil
- 1 yellow onion, diced
- 2 cups chicken broth
- 1/2 tsp salt
- 1/4 tsp pepper
- 12 basil leaves, chopped or chiffonade
- 1 red bell pepper, diced
- 6 strips bacon, cooked and crumbled
- Set aside 1/4 cup of the corn kernels (yes, uncooked, they have great crunch as a garnish for the soup).
- Puree two cups of corn and the milk in a blender or food processor until smooth. Set aside.
- Heat oil in a large pot over medium-high heat.
- Add the onion and cook until tender, about 4 minutes.
- Add the remaining corn and chicken broth and bring the soup to a boil.
- Add the pureed corn and cook until warmed through but not boiling.
- Season with salt and pepper.
- Ladle soup into bowls and garnish with the red pepper, basil, bacon and reserved corn kernels.
Recipe adapted from The Food You Crave