This soup is creamy and rich, yet only uses low-fat milk. The secret is to extract as much of the milky, creamy substance from the corn kernels. I also use a couple slices of natural bacon, crumbled as garnish. This gives a smoky flavor to the soup without going overboard on the fat or feeling deprived!
All ingredients used are organic, except where noted (serves 4 as side)
5 ears corn, husked
1 medium onion, chopped
2 cloves garlic, minced w/garlic press
1 large russet potato (or 2 red skinned potatoes), cut into 1/4” cubes
5 cups low sodium chicken stock
3/4 cup lowfat milk
2T chopped fresh parsley leaves (from my garden)
1 tsp Old Bay Seasoning (non organic)
pinch of Cayenne pepper (non organic)
1 T fresh squeezed lemon juice
Salt & Pepper
2 slices all natural (no hormones, organic) bacon, trimmed of visible fat on the edges
In a large bowl, hold 1 ear of corn upright and use a serrated knife to cut off the kernals, but only go halfway deep. Go around the ear once. Go around the ear a second time, this time getting the rest of the kernals. Third time around: use the back of the knife and go over the ear again, to extract out all of the creamy, milky pulp. The purpose of going around 3 times is to get as much cream from the kernels as possible (and without the use of a food processor) Repeat with remaining ears. Set aside.
Heat a large pot or dutch oven over medium heat. Add 2T olive oil. When oil is shimmering, add onions and cook until softened and translucent, about 3 minutes. Add garlic, cook 30 seconds. Add corn kernels, potatoes, chicken stock, Old Bay seasoning, Cayenne pepper, salt and pepper. Bring to boil and turn down heat to low. Simmer 20 minutes. In the meantime, place the slices of bacon on a microwave safe dish and microwave on medium for 3 minutes until crisp. Crumble the bacon. When the soup is ready, add lemon juice, adjust salt and pepper seasoning. Garnish with chopped fresh parsley leaves and crumbled turkey bacon on top.