Creamy Corn Soup With Crispy Bacon Food

CREAMY CORN SOUP WITH CRISPY BACON

Steps:

• Shuck the corn. Break each ear in half. Standing each one vertically on a cutting board, use a serrated knife to cut off the kernels. Save the cobs.
• In a pot, combine the corn, cobs, potato, almond milk, 1/2 teaspoon salt, and some freshly ground pepper. Simmer until the potatoes are soft (there's a big range for exactly how long this will be - once the pot is boiling, figure somewhere around 10 minutes and taste 'em as you go.) Remove and discard the corn cobs. Transfer the soup to a blender and puree. Strain back into the pot. Taste for salt, adding more if needed.
• While the soup is simmering, cook the bacon until crispy in a hot frying pan or a 400 degrees F oven. Cut each slice in half. Ladle the soup into bowls and garnish each with 3 half slices of bacon and basil leaves.

CREAMY CORN SOUP

Steps:

• In a large pot over medium heat, combine the onion, garlic, parsley and butter or margarine. Saute for about 5 minutes, or until onions are tender.
• Add the flour, stirring well, to make a pasty mixture. Whisk in the milk and the broth. Add the corn and the cream cheese and allow to heat through. Add the garlic salt, black pepper and cayenne pepper to taste. Stir together and serve.

BACON CORN SOUP

Steps:

• In a large saucepan, cook bacon until crisp. Remove bacon; crumble and set aside. In the drippings, saute onion until tender. Add water, potatoes and bouillon; cover and simmer until potatoes are tender. , In a small bowl, combine flour and 1/4 cup milk until smooth. Add the flour mixture, cream, corn and remaining milk to soup; bring to a boil. Cook and stir for 2-3 minutes or until thickened. Reduce heat; add cheese and bacon. Cook and stir until cheese is melted. Season with salt and pepper.

CREAMED CORN WITH BACON

Steps:

• For the stock:
• Place all ingredients in a large pot and bring to a boil. Reduce heat to a lively simmer and cook to reduce liquid to 2 cups, approximately 30 minutes. Strain and reserve, keeping stock warm.
• To finish the corn:
• Begin heating a large saucepan, and glaze bottom with the extra-virgin olive oil. Add the lardons and cook over medium heat, rendering the fat and browning the pieces, stirring as needed. Add the onion and sweat, about 45 seconds. Add the garlic and continue to cook, stirring, another 30 seconds. Add the corn and salt, continuing to cook for another 2 minutes. Add the reserved corncob stock and bring to a simmer, cooking until the liquid reduces to approximately 2/3 cup. Add the creme fraiche and simmer 3 minutes or until the mixture begins to thicken. Add the butter and stir. Remove pan from heat; stir in cilantro and lime zest. Check for seasoning and serve.

CREAMED CORN WITH BACON

Steps:

• In a large skillet, saute onion in butter for 3 minutes. Add corn; saute 1-2 minutes longer or until onion and corn are tender. , Stir in the cream, broth, bacon and pepper. Cook and stir for 5-7 minutes or until slightly thickened. Stir in cheese and parsley.

CHEESY BACON CORN SOUP

Steps:

• In a saucepan cook bacon until crisp; remove, crumble then set aside.
• To the drippings in the saucepan saute onion and garlic until tender (about 3 minutes).
• Add water, potatoes and bouillon granules; cover and simmer until potatoes are tender.
• In a small bowl combine/whisk flour with 1/4 cup milk until smooth; add flour mixture, half and half, corn and remaining milk to soup; bring to a light boil cook and stir for 2-3 mins, or until thickened.
• Reduce heat add cheese and bacon cook and stir until cheese is melted.
• Season with salt and pepper.