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    Fresh Corn Soup with Chili Oil And Bacon

    Sep 17, 2014 · 35 Comments

    6 shares
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    As beautiful as Fall is and as much as my family and I enjoy it, a part of me is holding on to Summer and the official week or so we have left.  We are still enjoying the bounty our Summer favorites like tomatoes, corn, and cucumbers!

    Growing up in the outskirts of Philly, my dad grew a HUGE garden.  The largest in our neighborhood.  I wish now that I had paid more attention.  Lucky for me that living in Bucks County, Pennsylvania means that I have a ton of farms, farmers markets to choose ingredients from.

    Nothing says makes me think of childhood summers or a quintessentially American food more than corn.  I know many concerns exist about just what is in our corn these days so as a family, we don’t eat it too often.  When we do I make sure we enjoy it at its peak.

    This special soup celebrates all of the above for me and being able to get local PA or NJ corn makes it even better.  My whole family enjoys this corn soup.  Usually, I go for thick soups, this one is more elegant and you taste the deliciousness of corn bite after bite…and bacon…bacon always makes me happy!

    I was going for a more elegant soup and purposely wanted a thin broth for something different. I wanted to taste the corn and by using corn at its peak this soup delivered!  If you are looking for a thicker soup, you may want to cut the kernels off of the corn in the first stock, then puree them into the soup however I am not quite sure how that would be. If you love soup as much as I do, here are 2 of my favorites that I am very proud of to try: Easy Chicken Pho, Roasted Zucchini & Cheddar Soup and Garlicky Tortellini & Tomato Soup.

    Fresh Corn Soup with Chili Oil And Bacon
    6 ears of corn cut into thirds
    3 cups water
    3 cup milk
    1 1/2 TBS Kosher salt
    1 tsp peppercorns

    Simmer corn for 30 minutes over medium heat.  Strain broth and set aside.

    Step 2
    4 ears of corn (kernels reserved)
    1 cup whole milk
    2 cups half and half
    1/2 TBS Kosher salt

    Cut kernels from the cobs and reserve, covered.  Cut cobs in half and simmer over med-low heat in the milk for 20 minutes.  Set aside and allow the cobs to soak for 30 minutes more.

    Step 3
    3/4 cup cubed bacon or pancetta
    2 shallots, minced
    Reserved corn kernels
    Chives
    Chili Oil
    2 TBS snipped chives

    In a saute pan, saute bacon/pancetta till just-crisp.  Remove from pan and set on paper towel.  Add shallots and corn to the skillet and bacon grease and saute for about 5 minutes or until the corn is done.  Season with salt and pepper.  Set aside.

    Meanwhile, combine both broths and bring to a boil, reduce by 25%.  Taste and adjust seasoning (add a small amount of red pepper for a bit of heat if so desired).  When ready to serve, ladle broth into bowls, place corn, bacon and chives in the center, drizzle with a small bit of chili oil and serve (hot).

    Enjoy!

     

    6 shares
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    soup

    Reader Interactions

    Comments

    1. Melinda says

      September 17, 2014 at 12:21 pm

      that looks so good. Is corn in season now in the area? I was gonna add chicken corn chowder to our meal plan this week but it got bumped for next week.

      Reply
    2. Melinda says

      September 17, 2014 at 12:22 pm

      I already grow tomatoes, peppers and blackberries but I've been wanting to try potatoes and broccoli.

      Reply
    3. Lauryn says

      September 17, 2014 at 12:41 pm

      This looks amazing! Going out to grab extra corn JUST so I can make this all winter long! Thanks for supporting such an amazing cause!

      Reply
    4. Were Parents says

      September 17, 2014 at 1:39 pm

      OMG – seriously, this looks AMAZING. You had me at corn & bacon! YUM!

      Reply
    5. Barb @ A Life in Balance says

      September 17, 2014 at 4:26 pm

      Reading through your soup recipe makes me wish I HAD bought corn yesterday at Linvilla Orchards!

      Reply
    6. Shaina Wizov says

      September 17, 2014 at 10:13 pm

      I've always wanted to grow my own vegetables. Zucchini and tomatoes would be a must during the season.

      Reply
    7. Karen Martin says

      September 17, 2014 at 10:43 pm

      In my raised-bed tiered garden, I would grow herbs. My regular garden is far out in my back yard (huge lot, here), but I could place this closer to my house — and kitchen!

      Reply
    8. Delco Deal Diva says

      September 18, 2014 at 3:31 am

      You had me at BACON! This sounds incredible!! I cannot wait to give it a try!

      Reply
    9. Carla Shiver says

      September 18, 2014 at 6:26 am

      I would grow herbs such as basil, oregano, chives, and thyme.

      Reply
    10. Rusty says

      September 19, 2014 at 1:06 pm

      I'd grow "salads" – several varieties of lettuce, tomatoes and peppers.

      Reply
    11. Kim (Feed Me, Seymour) says

      September 19, 2014 at 1:56 pm

      Oh wow. This soup looks absolutely amazing. Perfect for relishing the last bit of summer.

      Reply
    12. Amanda Tynis says

      September 19, 2014 at 3:27 pm

      This soup looks perfect! I don't care if the flavor is "Summery" To me, Fall/Winter is soup season and my spoons get their full use this time of year! This soup is awesome!

      Reply
    13. Shulie Foodwanderings says

      September 19, 2014 at 4:29 pm

      Gosh that first image is pure gorgeousness. I really didn't get a belly full of summer corn this year and now seeing this I crave some.

      Reply
    14. Ashley @ Wishes and Dishes says

      September 19, 2014 at 5:10 pm

      I'm not sure what I would grow – maybe tomatoes!! I use a lot of those. Thanks for the great giveaway!!

      Reply
    15. The Food Hunter says

      September 19, 2014 at 5:29 pm

      making this soup!

      Reply
    16. Martha @ A Family Feast says

      September 19, 2014 at 5:34 pm

      Corn chowders and soups are my all-time favorite – and with bacon and chili oil added…yum!

      Reply
    17. Maureen Webb says

      September 19, 2014 at 5:41 pm

      Love creamed corn EVERYTHING> Would grow lots of herbs in my raised bed garden. Yum!

      Reply
    18. Melissa says

      September 19, 2014 at 5:56 pm

      I would grow herbs, strawberries and peppers. This is such a cool idea! I wouldn't even have to ask my HOA if I could plant it.

      Reply
    19. mecarolks says

      September 19, 2014 at 7:30 pm

      I'd like to grow tomatoes and peppers.

      Reply
    20. Carol at Wild Goose Tea says

      September 19, 2014 at 7:30 pm

      Corn definitely says AMERICA. This is a wonderful use of this staple. I agree it's elegant. I like your post about the Heritage Farm and the Children's Home. Thank you for sharing.

      Reply
    21. lisa gonzalez says

      September 19, 2014 at 8:34 pm

      I really want to grow chilies and herbs!!

      Reply
    22. Lauren Kelly Nutriton says

      September 19, 2014 at 9:39 pm

      This soup looks incredible! I'd eat this all year long!

      Reply
    23. Annmarie says

      September 19, 2014 at 11:19 pm

      The soup looks great! If I win the raised bed garden, I would move all my herbs and strawberries I have in pots into it.

      Reply
    24. Melanie says

      September 20, 2014 at 2:44 am

      Oh, I love corn. And even better when place in soup! This recipe sounds like a winner!

      Reply
    25. valmg @ From Val's Kitchen says

      September 20, 2014 at 3:18 am

      This sounds amazing! I make a corn sausage chowder that I love but it isn't this pretty!

      Reply
    26. Sharill Yalisse says

      September 20, 2014 at 3:44 pm

      I would definitely grow my delicious cherry tomatoes, and probably broccoli or herbs 🙂 Just to start! We are buying our first home and I can't wait to start my own garden 🙂

      Reply
    27. Karissa K. says

      September 20, 2014 at 6:01 pm

      This looks delicious!

      Reply
    28. Lana@NevrEnoughThyme says

      September 20, 2014 at 11:40 pm

      What a beautiful and a great use of peak season corn. The bacon and chili oil sound like excellent complimentary flavors as well.

      Reply
    29. Anita says

      September 21, 2014 at 5:26 am

      Must make before corn season is over! The chili oil is genius!

      Reply
    30. Angela {Mind Over Batter} says

      September 21, 2014 at 12:49 pm

      Must.Make.Now!! This corn soup looks sooooo delicious! The chili oil – Over the top – I love it!! Every year I plan to make corn soup or chowder and corn season passes me by. I have to run out and get corn now!

      Reply
    31. Marjory @ Dinner-Mom says

      September 22, 2014 at 1:03 am

      I would love to grow a big herb garden…and some tomatoes!

      Reply
    32. Nutmeg Nanny says

      September 22, 2014 at 3:16 am

      This soup looks out of this world! I love it!

      Reply
    33. Hillary Chybinski says

      September 23, 2014 at 1:35 pm

      Hopefully I would grow stuff the groundhog wouldn't eat! LOL

      Reply
    34. tannawings says

      September 24, 2014 at 1:07 am

      I would grow more strawberries I have a lower bed and the squirrels eat them all!
      ellen beck

      Reply
    35. Cyndi F says

      September 24, 2014 at 1:43 am

      I grow my own herbs so this is amazing.. I grow parsley, chives, and trying to grow cilantro but it keeps dying, and i am growing mint and sage, if i had this i would have room for more stuff!!! I would add maybe a few peppers and some more herbs thank you so much

      Reply

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