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Gallery Corn Soup with Tomato-Bacon Toasts Credit: Armando Rafael Recipe Summary prep: 50 mins total: 1 hr 35 mins Servings: 4
Ingredients Ingredient Checklist 4 slices bacon (about 6 ounces) 1 small yellow onion, chopped (1 cup) 1 clove garlic, minced (1 teaspoon) Kosher salt and freshly ground pepper 4 1/2 cups fresh corn kernels (from 5 to 6 ears) 1/2 cup sour cream 4 slices rustic country bread 4 ounces hard, sharp cheese, such as manchego, thinly sliced 2 medium tomatoes, sliced into 1/4-inch rounds Extra-virgin olive oil, for drizzling
Cook’s Notes When shucking corn, use a dry vegetable brush to clear off stubborn silk threads. After cutting off the kernels, use the back of your knife to scrape any residual “corn milk” into the bowl.
Gallery Corn Soup with Tomato-Bacon Toasts Credit: Armando Rafael
Recipe Summary prep: 50 mins total: 1 hr 35 mins Servings: 4
Gallery
Corn Soup with Tomato-Bacon Toasts Credit: Armando Rafael
Corn Soup with Tomato-Bacon Toasts
Credit: Armando Rafael
Corn Soup with Tomato-Bacon Toasts
Recipe Summary prep: 50 mins total: 1 hr 35 mins Servings: 4
Recipe Summary
prep: 50 mins total: 1 hr 35 mins
Servings: 4
prep: 50 mins
total: 1 hr 35 mins
prep:
50 mins
total:
1 hr 35 mins
Servings: 4
4
Ingredients
Ingredients
- 4 slices bacon (about 6 ounces) 1 small yellow onion, chopped (1 cup) 1 clove garlic, minced (1 teaspoon) Kosher salt and freshly ground pepper 4 1/2 cups fresh corn kernels (from 5 to 6 ears) 1/2 cup sour cream 4 slices rustic country bread 4 ounces hard, sharp cheese, such as manchego, thinly sliced 2 medium tomatoes, sliced into 1/4-inch rounds Extra-virgin olive oil, for drizzling
Directions
In a large straight-sided skillet, cook bacon over medium heat, turning once, until crisp, 10 minutes. Transfer to paper towels. Add onion, garlic, and a pinch of salt to skillet; cook, stirring, 8 minutes. Stir in 4 cups corn, then 2 cups water; season with salt and pepper. Bring to a simmer; cook, stirring occasionally, until corn is tender and most of liquid has evaporated, about 10 minutes. Transfer to a large bowl; stir in 1 1/2 cups ice water and sour cream. Blend corn mixture (in two batches, if necessary) until smooth. Refrigerate, stirring occasionally, until cold, 45 minutes.
Toast bread. Top with cheese, tomatoes, and bacon; season with salt and pepper. Ladle soup into bowls. Garnish with remaining 1/2 cup corn, more pepper, and drizzles of oil; serve.
Cook’s Notes When shucking corn, use a dry vegetable brush to clear off stubborn silk threads. After cutting off the kernels, use the back of your knife to scrape any residual “corn milk” into the bowl.
Cook’s Notes
When shucking corn, use a dry vegetable brush to clear off stubborn silk threads. After cutting off the kernels, use the back of your knife to scrape any residual “corn milk” into the bowl.
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All Reviews for Corn Soup with Tomato-Bacon Toasts
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All Reviews for Corn Soup with Tomato-Bacon Toasts
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Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
