This is my last corn recipe for the summer. It's fitting, I think, for the end of the season. Hot soup featuring summer ingredients is a perfect cross walk.
I'm sad to see summer go, but I'm looking forward to all things fall, most importantly: sweater weather. Nothing beats it. In fact, as much as I like tomatoes and corn and the beach, I think fall is my favorite season. I love apple picking and brussels sprouts and braising cabbage for hours. I like going shopping for new school clothes, even though I don't go to school. And hikes. Fall hikes are the best.
Here's a quote that sums it up:
"I cannot endure to waste anything as precious as autumn sunshine by staying in the house. So I spend almost all the daylight hours in the open air." ~ Nathaniel Hawthorne (one of my least favorite authors)
Let's get in the mood: what's your favorite thing about fall?
From Real Simple
Serves 6 | Total Time: 45 minutes
8 ounces sliced bacon, cut into 1/2 inch pieces
1 large sweet onion, chopped
2 cloves garlic, finely chopped
1/2 tsp smoked paprika
1/4 tsp crushed red pepper
6-8 ears of corn (the recipe calls for 20 ounces of frozen corn)
3 cups low sodium chicken or vegetable broth
1 cup half-and-half
kosher salt and black pepper to taste
4 scallions to garnish and bread for dipping
1. Bring a pot of water to a rolling boil and cook corn, about 5-8 minutes. Cut corn kernels off cobb and set aside in a bowl
2. Cook the bacon in a large saucepan or Dutch oven over medium heat until crisp, 5 to 6 minutes. Transfer to a paper towel–lined plate.
3. Spoon off and discard all but 2 tablespoons of the drippings. Return the pan to medium heat. Add the onion and cook, stirring occasionally, until soft, 5 to 7 minutes.
4. Add the garlic, paprika, and red pepper and cook, stirring, for 2 minutes.
5. Stir in the corn, broth, and half-and-half and bring to a boil. Reduce heat and simmer for 15 minutes.
6. Transfer half the soup to a blender and puree until smooth. Return to the pot and stir in ½ teaspoon each salt and pepper.
7. Divide the soup among bowls and top with the scallions and bacon. Serve with bread, if desired.