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Corn Soup with Bacon

When I heard about Sweet Corn Root Source Challenge, I thought of doing a corn gazpacho. This turned out a bit of a crazy idea, but I thought I'd share it with you regardless.

2 ears of corn, kernels removed (reserve 1/4 of a cup)
1 cup chicken stock
a few slices of bacon, cooked till crispy, and crumbled
2 tablespoons of red onion, finely chopped
cilantro to garnish
salt & pepper to taste

1. in a food processor puree all but 1/4 of a cup of corn with 1 cup of chicken stock; season with salt and pepper
2. put the corn mixture through a fine sieve
3. in a teaspoon of oil remaining from cooking the bacon, cook 1/4 cup of corn and the red onion
4. pour the corn "liquid" into a bowl and top with crumbled bacon and sauteed corn with onions; garnish with cilantro


test it comm said...

That looks good. I have been wanting to try a corn soup for a while.

Anonymous said...

Delicious! I'm enjoying your blog.