Although it's pouring outside my window, the kitchen smells like summer. The aroma of corn drifts through the house and makes all those who enter salivate. I've played around with recipe to get just the right balance of sweet and salty. Even though it takes some time to make the corn broth, the extra effort is well worth it.

A few suggestions when making the soup. I use a mandolin cutting off the kernels because it’s quicker, and you can catch the corn directly in a bowl. If you don’t have a mandolin, use a sharp knife. Chop the corncobs into small pieces using a cleaver and place in a soup pot. If you don’t have a cleaver, use the heel of a chef’s knife but be careful not to chop too hard as you can damage your knife. Sur La Table has free knife sharpening the entire month of October, so just bring up to two knives per visit and get your whole collection done!

Feel free to use whole milk, non fat yogurt, or sour cream in place of the cream. And if you don't like bacon or want a vegetarian version, just sauté the onions in olive oil.

Velvet Corn Soup 

Serves 6

6 medium ears corn
8 cups chicken stock
4 cups water
1 cup half and half or heavy cream
3 slices bacon
2 medium yellow onions

Shuck corn ears and remove kernels. Pour the water and chicken stock over the corncobs. Cover and bring to a boil over high heat. Remove the lid, turn the heat down to medium and simmer two hours. This will develop a highly flavorful base for your soup.

Meanwhile, heat a large skillet over medium high heat. Slice the bacon into small match stick sized strips and cook until crisp. Remove from pan and drain on paper towels.  Slice the onions in half lengthwise and then into half circle slices. Leaving the bacon fat in the pan, add the onions and cook until nicely browned. Keep your heat on medium high as you want to sauté the onions, not caramelize them.

Drain the liquid from the corncobs and discard the cobs. Add the kernels to the corn stock and poach them over medium heat for 20 minutes.

Ladle the corn, stock and sautéed onions into a blender and puree in small batches. Be very careful to only fill your blender 1/3 full each time. When you turn your blender on, the steam will force the lid upwards and you risk getting burned. Pour the puree through a fine mesh sieve. Using the back of a ladle, press down on the solids to extract all the yummy goodness.

Taste and season the soup with salt and pepper. Add half and half or cream to the soup and heat until hot. Do not let the soup boil as the cream will curdle.

Ladle soup into bowls and sprinkle bacon on top. Serve and enjoy! 

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