Chilled corn soup with red pepper and bacon relish

August 18, 2011 |  by  |  Chef Demos

Joel Stocks will be on hand to show us how to make a refreshing chilled corn soup this Sunday, August 21. Here’s the recipe!

As I said, in the summer I love chilled soups, and towards the end of summer my favorite seasonal vegetable is corn. This recipe is great because it utilizes everything so there’s no waste. The corn cobs are used to make a flavorful stock, the bacon fat is used to cook the corn and enhance the smoky flavor, and once again, just like the gazpacho, it is incredibly simple and yet tastes greatly refined. – Joel

Corn Soup

  • 6 ears worth corn kernels
  • 1 onion diced
  • 2 cloves garlic sliced
  • 5c corn stock
  • 1c corn juice
  • kosher salt to taste 

Corn Stock

  • 6 corn cobs
  • 6c water

Pepper Topping

  • 4 slices bacon small dice
  • 1 bell pepper small dice
  • 1 shallot minced
  • 1 lime juice and zest
  • ½ c pimenton oil

Saute the corn kernels, onion and garlic in bacon fat reserved from pepper topping until slightly brown. Puree in blender in batches with the corn stock. Pass through a fine strainer into a bowl. Season and thin with corn juice if necessary. Chill.

Bring water and corn cobs to a simmer and cook for one hour. Strain through a fine strainer.

Saute the bacon until crispy. Drain saving one tablespoon fat in the pan. Save remaining fat for another use. Quickly saute pepper in same pan until colored but still crunchy. In a bowl mix bacon, pepper, raw shallot, juice, zest and pimenton oil. Use to top the chilled corn soup.


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