Farmstand Bacon Corn Soup Food

ROASTED CORN CHOWDER

Steps:

• Heat oven to 400 degrees.
• Butter corn and sprinkle with salt and pepper.
• Wrap in tin foil and roast in oven for 30, turning every 15 minutes. **you can also roast the corn on the grill**
• When corn is done, remove from foil, cool slightly and cut from the cob.
• Heat 1/2 tablespoon of olive oil in large dutch oven.
• Cook bacon in hot oil until crispy.
• Remove to drain on paper towels.
• Add 1/2 tablespoon of olive oil to bacon drippings and heat.
• Add onions and saute until translucent.
• Mix in flour, salt and pepper and cook for 3 minutes.
• Add chicken stock and potatoes. Bring to a boil and cook for 15 minutes.
• Gently mix in corn and half and half, stirring well.
• Add Cayenne pepper. Taste and adjust seasoning.
• Remove pot from stove and with an immersion blender, process until chowder is blended but still has texture. **You can use a potato masher or stand blender to get the same texture - no worries!**
• Place back on stove, heat on low. Serve with crumbled bacon and if desired, cheddar cheese.

CORN CHOWDER WITH BACON

Steps:

• In a large saucepan, cook bacon over medium heat until crisp. Remove to paper towels; drain, reserving 1 teaspoon drippings. , In the drippings, saute the onion, celery and green pepper until tender. Add the potatoes, broth, salt, thyme and pepper. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until potatoes are tender., Combine flour and cream until smooth; stir into pan. Add corn. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in bacon.

CORN AND BACON SOUP FROM SOUTHERN LIVING

Steps:

• Cook bacon in Dutch oven over medium heat for 5 minutes or until crisp.
• Remove bacon, and drain on paper towels, reserving drippings in Dutch oven.
• Crumble bacon.
• Saute onion, bell pepper, and garlic in hot drippings over medium-high heat for 5 minutes or until tender.
• Add flour and cook, stirring constantly, 1 minute.
• Stir in potatoes and next 4 ingredients, and bring to a boil.
• Reduce heat to low, and simmer, stirring often, 30 minutes or until potatoes are tender.
• Stir in tomatoes and green chilies and cheese; simmer 1 minute or until cheese is melted.
• Season with salt to taste.
• Serve with crumbled bacon.

SUMMER CORN SOUP

Steps:

• For soup:
• Bring milk and corncob halves (not kernels) just to boil in heavy medium pot. Remove from heat, cover, and let steep while sautéing vegetables.
• Melt butter in large saucepan over medium heat. Add onion; sprinkle with salt and sauté until translucent, about 5 minutes (do not let onion brown). Add corn kernels, carrot, celery, and garlic; cook until vegetables are soft, stirring frequently, about 10 minutes. Add 2 cups water, herb sprigs, bay leaf, and milk with corncobs. Increase heat and bring to boil. Cover partially, reduce heat to low, and simmer 20 minutes to blend flavors.
• Discard corncobs, herb sprigs, and bay leaf. Cool soup slightly. Working in batches, puree soup in blender until very smooth. Strain into large bowl, pressing on solids to extract as much liquid as possible. Season soup to taste with salt and white pepper. DO AHEAD: Can be made 1 day ahead. Cover and chill.
• For garnish:
• Cook bacon in small skillet over medium heat until crisp. Using slotted spoon, transfer to paper towels to drain. Transfer to small bowl. Mix in corn, green onion, and pinch of cayenne. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature.
• Rewarm soup over medium heat. Divide among bowls. Sprinkle garnish over, drizzle with crème fraîche, and serve. * Sold at some supermarkets and at specialty foods stores.

FARMSTAND BACON-CORN SOUP

Steps:

• Place squash on an ungreased baking sheet. Bake at 375 degrees for one hour. Cut in half; cool. Remove seeds with a spoon; scoop out pulp and mash. Set aside. In a large saucepan over medium-high heat, cook bacon until crisp. Remove bacon to paper towels, reserving 2 tablespoons drippings in saucepan. Sauté onion and celery until tender. Stir in flour; blend well. Gradually stir in 6 cups squash and remaining ingredients except sour cream; return crumbled bacon to saucepan. Cook and stir over low heat until heated through. Garnish with dollops of sour cream, if desired.