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Its begun. That in between seasons. One minute you are freezing your ass off as you walk the dog and the next you are sweating in your pretty blue scarf during your lunch hour. Its not reliable. But Now one can start to welcome fall as it makes its way into our lives with crisp fall leaves, brisk mornings and breezy afternoons. With the last of the summer produce making its way out of my supermarket, I thought I would make this corn soup of sorts with a smoky bacon for a naughty side of this sweet summer starch. The sweetness and crispness of this corn combined with the creaminess of the milky broth plus the hearty smokiness from the bacon and the shredded smoked gouda on top, this bowl of soup is comforting. Its like a goodbye to summer and a hello to fall.

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Its also a reminder to brush after meals. The broccoli that was added for bulk has a wonderful habit of wedging itself into your teeth as you smile and talk to your coworkers. None of them stopping to tell you  “You have something in your teeth, lady”. But its probably because they were upset they didn’t get any of your soup.

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Ingredients (based on Martha Stewart’s Recipe)

4 ears worth of summer corn kernels
6 slices turkey bacon, cut into 1-inch pieces
1 cup scallions
1/4 cup all-purpose flour
3 cups chicken broth
1 head broccoli (about 1 pound), cut into bite-size florets,
1 cup skim milk
2 tbsp flour
Coarse salt and ground pepper

Optional:  4 oz smoked gouda, shredded

6 servings

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In a large pot, cook bacon over medium-low, stirring occasionally, until crisp, 8 to 10 minutes. Add scallion, stirring, until it begins to soften, 6 to 8 minutes. IMG_9754

Add broccoli and allow to cook for an additional 5 minutes.
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Add flour; stirring constantly, 30 seconds. Add milk and  broth; bring to a boil. Reduce to a simmer; cook until broccoli is tender, about 10 minutes. Add corn, season with salt and pepper. Serve topped with shredded smoked gouda.

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I am pretty sure this would freeze well… but it was devoured in a matter of days. We liked it THAT much.

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