Corn and Tomato Soup

Yield: Serves 4-6

Total Time: 45 min

Great for a late summer appetizer or main dish on a cool evening.  It keeps well in the refrigerator for a few days.

Ingredients:

  • 6 ears corn, kernels stripped off, ears reserved for use in the stock
  • 4-6 small tomatoes, or 1-2 large
  • 1-2 habanero peppers (optional, more or less to taste)
  • 1 large shallot, minced
  • 3 strips bacon, chopped
  • 10 leaves fresh sage, more for garnish
  • 4-6 teaspoons of labneh or greek yogurt or creme fraiche or sour cream (one per serving bowl), or to taste
  • Vinegar based moderate hot sauce (such as Cholula) or sherry vinegar, depending on your taste.
  • salt and pepper to taste
Method:
  1. In a large saucepan or dutch oven, cook the bacon on medium-high heat for about 10 minutes until the bacon is crisp.  Reserve the bacon for later, and pour off all but one tablespoon of the bacon fat.
  2. Saute the shallot and peppers in the bacon fat for a few minutes, until translucent.
  3. Put the corn cobs in the pan, and CAREFULLY add water to cover cobs (water and hot fat will spatter!)  If your cobs don't fit in one layer, only cover the first layer.  Bring to a boil and simmer for 15 minutes.  Rotate the ears of corn so that they all get some time in the water.  Remove and discard the cobs.
  4. Add all but 1/2 cup of the corn kernels and all of the tomatoes.  Cut the sage leaves once to open them up, and tie with kitchen twine or a silicone band so that they can be easily removed. (Alternatively, cut them in a chiffonade and add them toward the end of the cooking time.)  Cook for 5-10 minutes, until the corn gets a little tender.
  5. Remove from the heat and use an immersion blender to buzz the soup to whatever texture you like.  Alternatively, use a blender and blend in batches filling to only 1/3 full to avoid overflow of hot soup (not good!)
  6. Return to the heat and add in the reserved corn kernels.  Cook for a few minutes.
  7. Add salt and pepper to taste.
  8. Serve in soup bowls with a dollop of the labneh or sour dairy of your choice and some drops of the hot sauce or vinegar, if desired, to taste.
Recipe Source: Improbable Pantry:   http://improbablepantry.blogspot.com/ 
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