Corn soup
Sweet corn, chopped carrot, browned bacon and scallions are stirred in chicken broth lightly thickened with roux made by combining butter with rendered bacon fat.
Servings 4 people
Ingredients
- 6 cups chicken bone broth
- 1 ear sweet corn
- 1 small carrot peeled and chopped
- 4 rashers unsweetened bacon cut into small pieces
- 2 tablespoons butter salted
- 3 tablespoons all-purpose flour
- 4 tablespoons finely sliced scallions
- salt optional
Instructions
- Heat the chicken bone broth in a pot. Add the ear of corn and the chopped carrot.
- Bring to a gentle boil, lower the heat, cover and simmer for 30 minutes.
- Turn off the heat, fish out the corn and cool.
- Heat another pan, spread the bacon and cook, stirring often, until browned and fat has been rendered.
- Scoop out the bacon leaving a tablespoon of rendered fat in the pan.
- Cut the kernels off the cooled ear of corn.
- Add the butter to the bacon fat and melt.
- Dump in the flour and stir briskly until the mixture is smooth. Cook into a blonde roux.
- Add the broth (with the carrot pieces) little by little into the roux whisking as you pour.
- Allow the thickened soup to reach a gentle boil then stir in the corn kernels. Simmer for a minute or two.
- Stir in the bacon and scallions.
- Taste, add salt if needed, and serve the soup while hot.
