Bacon Corn Soup with Cilantro Gremolata - healthy and tasty, basically summer in a bowl.
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.
prep time 15 minutes
cook time 45 minutes
total time 1 hour
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
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.
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.