Serve this simple, silky corn soup hot or cold and topped with plenty of chopped bacon, tomatoes, and avocado.
I feel like corn soup often gets overly complicated. There are recipes out there that have you making corn stock out of the cobs (delicious I’m sure, but I just don’t have the time) or straining the soup through cheesecloth to remove all the little bits of corn (I did this once, and ended up with a pitiful amount of soup for all my husking and de-silking efforts). My recipe streamlines the whole process. Instead of making a separate corn stock, I simply simmer two cobs right in the soup. And instead of straining it, I just blend it in a high-powered blender. I recently got a refurbished Blendtec and I’m obsessed. If you don’t have one, blending it for an extra long time with a regular blender will work, too.
- 2 tablespoons plus 2 teaspoons olive oil
- 1/2 cup chopped shallots
- 2 cloves garlic, chopped
- 5 cups corn fresh corn, divided (from about 6 large ears), 2 cobs reserved
- Kosher salt and freshly ground black pepper
- 4 cups low-sodium chicken or vegetable stock
- 1/2 cup half-and-half
- 3 strips bacon, cooked and crumbled
- 1 avocado, peeled, pitted, and diced
- 1/2 cup diced cherry tomatoes
- Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium heat. Add the shallots and cook until tender but not brown, about 3 minutes. Stir in the garlic and cook until fragrant, about 30 seconds. Add 4 cups of corn, the reserved corn cobs, 1 teaspoon of salt, and 1/2 teaspoon pepper. Stir to combine. Pour in the chicken stock. Bring to a boil, then reduce the heat and simmer for 10 minutes.
- Remove and discard the corn cobs. Let the soup cool slightly, then puree in a high-powered blender (if using a regular blender or an immersion blender, let it run for an extra long time to work through all the fibrous bits of corn). Return the soup to the pot and stir in the half-and-half. Taste and season as needed with salt and pepper.
- Heat the remaining 2 teaspoons olive oil in a small skillet over medium heat. Add the remaining cup of corn and season with salt and pepper. Cook until bright yellow and just beginning to brown in spots, about 3 minutes.
- Ladle the soup into bowls and top with the corn, bacon, avocado, and tomatoes.