I know I’m the mood for a chilled corn soup. This recipe came from the nice people at Good Housekeeping. It uses smoked paprika, one of my favorite ways to get a little smoky heat into a recipe. Lacking smoked paprika, you could use a little adobo sauce from that can of chipotle peppers I know you keep in your pantry. And of course the bacon lends its own smoky nuance.
Ingredients:
4 slices thick-cut bacon, cut into 1/2-inch pieces 1 large shallot, finely chopped 3 cups fresh corn kernels 1 large (8 ounces) Yukon gold potato, peeled and shredded 1/8 teaspoon smoked paprika, plus additional for garnish 2/3 cup water 4 cups milk Salt and pepper 1/4 cup packed fresh cilantro leaves, optional
Preparation:
In 12-inch skillet, cook bacon on medium 6 to 8 minutes or until crisp and browned. With slotted spoon, transfer to paper towels to drain. If making ahead, cover and refrigerate up to overnight.
Drain and discard all but 1 tablespoon fat from skillet. Add shallots and cook on medium 2 minutes or until golden and tender, stirring occasionally. Add 2 1/2 cups corn, shredded potato, and paprika. Cook 2 minutes, stirring, then add water and cook 7 minutes or until liquid evaporates and vegetables are tender.
Remove skillet from heat and transfer corn mixture to blender. Add milk and 1/8 teaspoon salt and puree until mixture is very smooth. Cover and refrigerate until soup is very cold, at least 3 hours and up to overnight.
To serve, divide among serving bowls. Top with bacon, cilantro, 1/8 teaspoon freshly ground black pepper, and remaining 1/2 cup corn. Garnish with paprika.