I am a TopChef fan. My interest has waned in more current seasons, but I still set my DVR every fall.
Ever since season 5 when Tom Colicchio waxed poetic about Jamie’s corn soup, I haven’t been able to stop thinking about it. Every summer, as corn starts to show up on roadsides and in farmers markets, my mind drifts to that soup.
I have made a few attempts, and had a few attempts made by others. Most were heavy on the potatoes, or had distracting elements to them. I’ve been after pure corn bliss.
After my last attempt, I think I found my go to August corn recipe. I love it’s versatility, and simplicity. It’s like the LBD of corn soup. Easy to dress up, or dress down. Practical, with a variety of uses.
I served it two different ways for dinner (with bacon and sour cream, and with a corn relish) and had it chilled the next day for lunch. In a small mason jar to boot. They were all delightful, but I think chilled may have been my favorite…although that may be in part due to the temperature gage reading that day.
It’s a simple and straightforward recipe. Easy enough for weeknights. The most challenging part is cutting the corn kernels off the cob. I’ve found placing the cob in a large bowl and cutting directly into it helps alleviate the mess. It also helps collect all the bits and juices you must be sure to scrape off after cutting off the kernels.
Corn Soup
3 strips of thick applewood smoked bacon, diced
3/4 of a medium Vidalia onion, chopped
3 tablespoons flour (or cornstarch to make it gluten free)
1 container chicken stock (Kitchen Basics unsalted is what I used)
5 cobs of corn, corn of from one cob saved for corn relish
Thyme, 3-4 sprigs (optional)
Cut corn off the cob, making sure to scrape cob with the side of your knife after doing so. Set corn to the side. Place cobs in a pot and cover with chicken stock. Boil at least five minutes, or until you are ready for the stock.
Meanwhile sauté bacon until crispy, remove from pan and set to the side. Leave about 2 tablespoons of bacon drippings in the pan, and pour the rest into a bowl and set to the side. Add onions and thyme, cook until translucent.
Add flour, or cornstarch and stir into the onions. Very slowly stir the hot stock in while stirring. Stir, stir, stir! After all combined and thickened (this will probably take at least 5 minutes), add the corn. Let the corn cook for a few minutes, intermittently stirring, then using either an immersion blender, or a blender, or food processor, puree the soup.
Corn Relish
1 cob worth of corn
1 roasted red pepper, chopped
remaining 1/4 of the Vidalia onion, chopped
1 teaspoon remaining bacon drippings, or butter
Sauté onion in the leftover bacon drippings until translucent. Add the corn and mix. Allow it to cook for a few minutes. Add pepper, and allow it to just heat and combine before removing pan from heat. Relish can be used as a topping for soup, or eaten by itself.
