A Sweet Corn Soup Recipe with Bacon and Potatoes

a bowl of sweet corn soup garnished with chopped bacon and green onions

5 from 1 vote

A Sweet Corn Soup Recipe with Bacon and Potatoes

Love this recipe?Mention @UglyDucklingBakery or tag #UglyDucklingBakery!

This sweet corn soup recipe is an ode to the end of summer. A time to revel in the bounty of the harvest and enjoy the last few warm days and nights. This corn soup is for those nights.

Prep Time20

Cook Time1 10

Total Time1 30

Course: Soup

Cuisine: Unspecified

Servings:

Calories: 251kcal

Author: Joanne Stekler

Equipment

Blender or food processor

Ingredients

Corn broth

4 corn cobs from 4 ears of corn, kernels reserved for the soup
1 onion, roughly chopped
3-5 small new potatoes, quartered
1 medium to large carrot, chopped
2 stalks celery, chopped
1 clove clove
1 sprig rosemary or other herb
10-15 black peppercorns
1 teaspoon salt
water to cover

Sweet corn soup

4 strips bacon
½ yellow onion, chopped
2 cloves garlic, minced
¼ cup all-purpose flour
4 cups corn broth from above
1 pound new potatoes, cut into ½ inch cubes
¼ cup parsley, chopped
½ cup cream optional
1 green onion, green part only, chopped

Instructions

Corn broth

Shuck the corn and remove as much of the silk as possible. Slice off all the kernels from the cob and save the corn kernels in a bowl.
4 corn cobs from 4 ears of corn, kernels reserved for the soup
Add the corn cobs and all of the remaining ingredients to a large soup pot, and cover with water.
1 onion, roughly chopped, 1 medium to large carrot, chopped, 2 stalks celery, chopped, 1 clove clove, 1 sprig rosemary or other herb, 10-15 black peppercorns, 1 teaspoon salt, water to cover, 3-5 small new potatoes, quartered
Heat the pot on high and cover. When boiling, reduce the heat to a simmer and cook, covered, for 30 minutes.
Use a sieve to strain the broth into another pot, and discard the vegetables.

Sweet corn soup recipe

Wipe out the soup pot and cook the bacon on medium low until crispy.
4 strips bacon
Remove the bacon to a plate covered in a paper towel and discard all but one tablespoon. Once it has cooled, chop the bacon into small pieces and separate out a tablespoon or so for garnish.
Meanwhile, add the onions to the soup pot and cook on low until softened, about 7 to 10 minutes.
½ yellow onion, chopped
Add the garlic and cook for one minute.
2 cloves garlic, minced
Add the flour and stir constantly for one minute so that the flour does not burn.
¼ cup all-purpose flour
Add one cup of the corn broth and use your spoon or spatula to scrape up the browned bits on the bottom of the pan.
4 cups corn broth
Add the remaining broth and the potatoes, cover, and cook at a simmer until the potatoes can be just barely pierced with a fork, about 15 to 20 minutes.
4 cups corn broth, 1 pound new potatoes, cut into ½ inch cubes
Turn off the heat, add the corn, and let the soup cool slightly. Then carefully transfer about one half of the soup to a blender or food processor and puree until smooth. Return the puree to the soup pot. The soup can be held at this point, if necessary.
Turn the burner to low and add the chopped bacon, parsley, and cream, if using, to gently heat the soup through.
¼ cup parsley, chopped, ½ cup cream
Garnish with the reserved bacon and chopped green onions. Serve immediately.
1 green onion, green part only, chopped

Notes

If you like, you can store the excess bacon fat in a jar in the fridge to use for cooking potatoes, eggs, and other things.

Nutrition