Chilled Summer Corn Soup

2 Smart Points

 

On a winding country road just beyond St. Anselm’s College in Bedford, NH, family car trips to Clark’s farm were a favorite summer tradition. Returning home, kids’ hands were kept busy shucking sweet corn on a low counter over splayed out paper grocery bags. Careful to remove every piece of cloying silk, the prepped ears, the color of golden egg yolks, were dropped directly into the enormous pots in which they would later be cooked. Miniature copies of the crop, bright yellow plastic cob holders sat waiting in one of the kitchen’s many “junk” drawers till the special corn was boiled till just tender, slathered in real butter, and given a few shakes of table salt.

 

All grown up, clean and simple, this straightforward recipe allows the season’s top crop to sing. The tiny amount of thickly cut, smoky bacon goes a long way in this soup, earning more cred than a simple garnish. In the heat of summer, it is best served chilled as a refreshing, but deeply flavored starter. In late fall and even into winter, use frozen sweet corn and serve it warm for a comforting addition to any table.

 

Chilled Summer Corn Soup

Adapted from Martha Stewart

Makes 5 cups, serving 4

Per 1¼ cup serving: 2 Smart Points

 

4 slices thick cut bacon (5 ounces), cut crosswise into ½-inch strips

1 small yellow onion, diced (1 cup)

1 clove garlic, minced (1 teaspoon)

4½ cups fresh or frozen corn kernels — from 5 to 6 ears (check HINT)

½ teaspoon kosher salt

½ teaspoon freshly ground black pepper

½ cup 0% fat Greek yogurt

 

In a large straight-sided skillet, cook bacon over medium heat, stirring often, until crisp about 5 minutes. Using a slotted spoon, transfer the crisp bacon to a paper-towel lined plate to drain.

Drain all but 1 teaspoon of the rendered bacon fat and sauté the onions over medium heat for 6 minutes. Add the minced garlic and continue to sauté for 1 minute. Add 4 cups corn kernels and 2 cups water and season with salt and pepper. Cook, stirring occasionally, until corn is tender and most of liquid has evaporated, about 10 minutes.

Transfer to a large bowl, stir in 1½ cups ice water and the yogurt. In a blender, process the corn mixture (in two batches, if necessary) until smooth. Pass the mixture through a fine sieve, pushing with a rubber spatula to remove all lumps and grainy texture and refrigerate until cold. Serve, topped with reserved crispy bacon and remaining ½ cup corn kernels.

 

HINT: This soup is equally delicious served warm. Simply return the mixture to a sauce pot after straining and heat over medium heat till warmed through.