Cook time: 30 mins
Yield: 2 to 3 serves
Ingredients:
- 2 ears (525 gm) fresh corn
- 1 (240 gm) potato, peeled and diced
- 1 slice bacon, roughly chopped
- ½ onion, diced
- 1 tsp minced garlic
- 1 ½ cup salt-reduced chicken stock
- 3 Tbsp whipping cream
- sea salt, to taste
- freshly ground black pepper, to taste
- cayenne pepper, to taste, optional
- diced spring onion, for garnish
- Use a knife to slice off the corn kernels. Separate those kernels that stick together with your hands. Peel and dice the potato. Set aside.
- Use a large pot to heat oil over medium heat. Cook the bacon until its oil is released. Transfer on kitchen paper to absorb excess oil.
- In the same pot, sauté onion and garlic. Don’t let them get burnt. Otherwise the soup will taste bitter. Add in the corn kernels, reserving 3 to 4 tablespoons for later use to create a crunchy texture if desired. Stir fry about 3 minutes, until aromatic. Add the potato. Pour in the chicken stock. Bring it to a boil with cover. Continue to cook for another 15 minutes, or until the potato is softened. Remove from heat. Let it cool down a bit. Carefully transfer to a food processor and process until smooth. Drain through a sieve. Pour into the pot and cook over medium-high heat. Add in the reserved kernels. Cook for 5 minutes. Stir in the bacon. Season with salt, pepper and cayenne pepper. Garnish with diced spring onion. Serve hot.
- Corn kernels are cooked very quickly. After processing with a food processor, drain through a sieve if you want it very smooth. You may skip this step though.
- Organic fresh corns are the best for making this soup.
- Don’t discard the cobs. You can use them to make tea or soup. It’s very nutritious and can help remove the body heat.
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