The weather is cold, but a hot bowl of soup and fire are the perfect antidote.  It is an extra step to make the stock for this soup, but it definitely enhances the flavor to give a great corn flavor base. It’s a great way to make use of the cobs that help to create a milky starchy broth.  You can easily add additional vegetables, carrots and peas would be good in this soup.  You can even include a parmesan rind to the stock for a richer soup.  Use some thick cut bacon to top the soup off just before serving along with other fresh garnishes and you will not be disappointed. And don’t forget a little grilled cheese on the side!

Serves 4

Ingredients:

for stock:

  • 8 ears of corn, kernels removed (reserve for soup)
  • 2 sprigs parsley
  • 2 sprigs thyme
  • 1 bay leaf
  • 1 small onion, halved
  • 1 clove smashed garlic
  • 1 tablespoon whole peppercorns
  • Kosher salt

for soup:

  • reserved corn
  • 1 large onion, fine dice
  • 3 cloves minced garlic
  • 1 red bell pepper, small dice
  • 2 stalks celery, small dice
  • 2 medium russet potatoes 1/2 inch dice
  • 1/4 cup dry white wine
  • 1 cup cream
  • 1 tablespoon chopped thyme
  • 3 tablespoons unsalted butter
  • 1 tablespoon flour
  • 4 slices thick cut bacon
  • Sliced scallions for garnish
  • Sliced jalapeño for garnish
  • Fresh parsley for garnish

Directions:

for stock:

Place all ingredients for stock in a large pot along with 5 cups of water.  Bring mixture to a boil and reduce to a simmer.  Cover pot and allow to simmer for about 40 minutes.  Remove from heat and strain the liquid from the veggies reserving liquid and discarding solids.  Set aside.

for soup:

In a heavy bottom pot, heat the butter on medium heat and add onion, garlic, celery and red pepper.  Sauté for several minutes seasoning with salt and pepper until vegetables are tender and fragrant.  Raise heat to medium high, add diced potato, reserved corn, thyme and flour and stir for 2 minutes more, add white wine and reserved stock.  Bring mixture to a boil, cover and reduce to a simmer.  Allow the potatoes to cook through (about 15 minutes).  Add cream and stir, adjust seasonings to taste.  Ladle soup into bowls and garnish with bacon, jalapeño, scallions and parsley as desired.  Serve immediately and enjoy!