Meet corn chowder’s sweeter, spicier cousin, corn soup.
A dollop of Greek yogurt to finish adds body and tang.
Learn how to make corn soup.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
you’re free to also freeze corn soup up to 3 months.
Thaw the frozen soup in the fridge overnight.
(The yogurt might separate or become grainy after freezing and thawing.)
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Using the back of a knife, scrape the corn milk and remaining pulp from cobs onto baking sheet.
(You should have about 5 cups.)
Reserve 3 cobs; discard remaining 5.
Caitlin Bensel; Food Stylist: Torie Cox.
Transfer bacon to a plate lined with paper towels.
Reserve 1 tablespoon drippings in Dutch oven, discarding remaining drippings.
Prepare the soup:
Add oil to drippings; heat over medium.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Add onion and 1/2 teaspoon of the salt.
Cook, stirring occasionally, until softened, about 5 minutes.
Add garlic and potato.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Cook, stirring occasionally, until potatoes are just starting to soften, about 2 minutes.
Add vegetable broth, 4 cups corn kernels, and the reserved corn cobs to Dutch oven.
Increase heat to medium-high; bring to a boil.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Reduce heat to medium, and simmer until potatoes are tender, about 12 minutes.
Remove from heat; discard cobs.
Blend soup:
Pour soup into a blender.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Secure lid on blender, and remove center piece to allow steam to escape.
Place a clean towel over opening.
Process until smooth, 30 to 45 seconds.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Serve with additional hot sauce, if desired.
Caitlin Bensel; Food Stylist; Torie Cox
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Credit:Caitlin Bensel; Food Stylist; Torie Cox
