Corn and Bacon Soup
For a quicker version, use 3½ cups of frozen corn kernels boiled for several minutes in 3 cups of water. Then move on to step 2.
- 5–6 medium ears corn (to make about 3½ cups kernels)
- 4 strips bacon
- 2 medium leeks
- ¾ pound red or Yukon gold potatoes
- 2 tablespoons chopped parsley
- 1 tablespoon oil 1½ cups milk
- 2 tablespoons pimentos or thin strips of red bell pepper
Using a large saucepan, place the husked ears of corn and enough cold water to cover them. Bring to a boil; then reduce to a simmer and cook for 20 minutes. Reserve 3 cups of the cooking liquid (and freeze the rest if you like). After the corn cools slightly, use a sharp knife to slice off the kernels. (Freeze the cobs, if you like, for making vegetable stock another day.)
Slice the bacon strips into small pieces. Slice the leeks thinly. Peel the potatoes and dice them into ½-inch cubes. Chop the parsley.
In a soup pot, heat the oil. Sauté the bacon over medium heat for 3 minutes. Add the leek slices and cook, stirring occasionally, for about 1 to 2 minutes.
Add the reserved corn broth and potatoes. Bring to a boil, then reduce to a simmer, and cook for 15 minutes.
Heat the milk slightly; add it to the soup pot, along with the corn kernels and pimentos. Simmer very gently for about 10 more minutes. Add the parsley.