Bacon Corn Soup with Cilantro Gremolata

Bacon Corn Soup with Cilantro Gremolata - healthy and tasty, basically summer in a bowl.

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So I think that corn soup is so summery, at least where I come from it is. Corn is one of those things that was only available at very specific times of the year, so when it was, you took full advantage of it.

Now, of course, you can always get canned or frozen corn but it’s really not the same. Fresh corn on the cob is by far superior in taste and texture. Now that is not to say I don’t use frozen corn mid-winter, but when you can get it fresh - DO IT!

My love of corn goes back many many years to my childhood. I was 2 years old and we were at my grandparent cabin when I first experienced corn on the cob. Now I’m not sure if it was the salt and butter or the corn itself but I was immediately in love. I ate more cobs of corn that any of the adults and needed to be cut off because I would have kept going were I not stopped!

So needless to say corn and I go way back, which is probably why I love making corn soup. This soup is creamy and full of flavour all while being packed full of veggies and everything you need to make it a complete meal.

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prep time 15 minutes

cook time 45 minutes

total time 1 hour

servings 6

Ingredients

1 tbsp oil

1/2 white onion

1 medium zucchini

2 medium carrots

1 russet potato

8 cups chicken stock

5 strips of bacon

4 cups of corn

1 tsp salt

1/2 tsp pepper

Instructions

In a stockpot place oil and chopped onion and sauté until onion is translucent. Add in chopped carrot and cook over medium heat 4-5 minutes or until carrots of softened.

Add in roughly chopped zucchini, potato and chicken stock and simmer for 15-20 minutes or until all of the vegetables are softened.

Use an emersion blender to blend soup until smooth (you can also use a Vitamix or blender - being careful because soup is very hot).

In a separate frying pan cook bacon until crispy then drain on a paper-towel-lined plate.

To the pureed soup add in salt + pepper, corn and crumbled bacon. Bring to a low boil then serve with a spoonful of gremolata on top.

Gremolata

1/4 cup cilantro

1 tsp shallots

1 tsp lemon zest

2 cloves of garlic

1 tsp olive oil

salt + pepper to taste

In a small bowl combine finely chopped cilantro, shallots, lemon zest finely chopped garlic, oil and salt + pepper.

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Mexican Corn Chowder

This spicy corn chowder is the perfect way to add a twist to a classic. With a bit of a kick the version is completely dairy free.

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Lately my husband and I have been trying to eat more vegetarian meals. You know, the classic meatless Mondays as a way to kick it off. I don’t know if I could ever be completely vegetarian, but I think it’s kinda nice to cut back on the meat/dairy intake and switch things up. That’s where this corn chowder came in. Normally I would add some bacon and cream to make a classic version, but since it was Monday I figured I should attempt to kick it up in the flavour department so that we wouldn't even notice anything missing. This version sure hit the mark, and the heat from the jalapeño really sealed the deal and made this one a keeper!

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prep time 10 minutes

cook time 45 min

total time 55 minutes

servings 6 people

Ingredients

1 tbsp oil

1 medium carrot

1 medium zucchini

1/2 medium onion

2 medium russet potatoes

3 cups water

2 cups chicken stock

1 bay leaves

1/2 jalapeño

1 tsp chipotle chili pepper

1 tsp cumin

1 tbsp salt

3 cups corn

1 can coconut milk

1 Lime

1/4 cup cilantro

Instructions

Roughly chop carrots, potatoes and onions into 1 inch pieces. Add oil to large pot and cook potatoes, onions and carrots for 5 min stirring often to ensure even cooking. Once the onions are soft and transparent add water to the pot and bring to a boil. Reduce heat and simmer for 10 min or until potatoes and carrots are fork tender. Remove from heat and place 2/3 of the mixture into a blender and puree. Return to the pot and add chicken stock, bay leaf, diced jalapeño, chipotle pepper and cumin. Allow your soup to simmer for 20 minutes, add corn and coconut milk, and simmer additional 10 min. Squeeze in the juice of 1 lime and add chopped cilantro right before serving.

*if you don’t like spice feel free to omit the jalapeño.

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Chipotle Lime Butter Grilled Corn

Nothing beats fresh corn on the cob, especially when it slathered with chipotle lime butter and fresh cilantro.

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Let’s talk corn on the cob. It’s such a short amount of time that you can get really good corn, and so when you can get it, get it all! As a child I held out family record for how many cobs you could eat in one sitting, and this was at the age of 3. So needless to say my love runs deep.

I use to think nothing could beat hot corn with butter and salt, but boy was I wrong. Everywhere I look I have been seeing Mexican Street Corn and I have to admit, I was intrigued.

Much to my dismay after some quick googling I found out the corn is slathered in Mayo and something you should know, is that mayo is a no go in my house. My husband REFUSES to go near anything with mayo which generally doesn’t have that much of an impact on my daily cooking, that is until I want Mexican Street Corn!

So with a bit of concocting this is my version, completely mayo free!

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prep time 5 minutes

cook time 25 min

total time 30 minutes

servings 4 people

Ingredients

1/2 cup butter

1/4 tsp chipotle chilli pepper

1/4 cup chopped cilantro

1/2 tsp garlic salt

1 tbsp brown sugar

4 cobs of corn

Instructions

In a small saucepan melt butter. Add chipotle chilli pepper, cilantro, garlic salt and brown sugar. Stir until combined. Remove corn from the husk and place on preheated bbq or indoor cooking grill. Grill 15 min until corn is tender. Brush each cob with chipotle butter, turn and repeat until all of your butter is used up and your corn is well grilled (approx. 10 min). Serve immediatly.

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