Using the same base as Sweet Corn With A Kick made this soup very easy. Everything is better with bacon so I tossed it in too, although you can leave it out for a meatless version. It was quite a hit with the dinner crowd the other night and so good that we couldn’t resist eating the leftovers later that same night.
Corn is still in season so if I’d used fresh it would’ve been even better but I opted to save the time and use frozen corn. Also, it’s easier to make a less spicy version by using a little black pepper instead of the cayenne.
- Corn, one big bag of frozen
- Bacon, about 1/2 a pound
- Red Bell Pepper, 1
- Yellow or White Onion, 1
- Cayenne, 1 teaspoon or so, depending on how much kick you want
- Cumin, 1 tablespoon
- Salt, 1 teaspoon or so
- Chicken Stock, 5 to 6 cups
- Cream, 1 cup
- Butter, 2 to 3 tablespoons – see the final step for details on this. It’s optional.
- Flour, 3 or 4 tablespoons – see the final step for details on this. It’s optional too.
Dice the bacon and then toss it into a large soup pot over medium to medium high heat. Stir it occasionally as it cooks and starts to brown.
Meanwhile, slice the onion into thin rings.
Dice the pepper.
Add the onion and pepper to the pot with the bacon and let it cook for a few minutes, stirring occasionally, until it starts to get tender.
Add the corn, cumin, cayenne and a little salt. Cover it with the chicken stock and let it simmer for just a little while. Just before serving, stir in the cream.
I found it was a little too thin, even with the cream, so I improvised. I melted a couple tablespoons of butter and mixed in enough flour to make a thick paste and then stirred it into the soup. It might have been easier to skip the butter and add the flour earlier, just after the pepper and onion but before the corn.
If you really want a heart attack in a bowl, I bet it’d be good topped with grated cheddar or Monterey Jack cheese.
Serve it up and enjoy!