Roasted Corn Soup
Yield: 10 servings
8 cobs Fresh corn
2 slices Bacon, chopped
1 medium Onion, chopped
2 stalks Celery, chopped small
1/2 Medium Red pepper, chopped small
3 cups/750mL Stock, chicken or vegetable
2 Medium Red potatoes, diced small
2 tbsp/30mL Cornstarch
4 cups/1L Milk
Freshly ground pepper and salt to taste
Parsley for garnish (optional)
- Preheat oven to 450°F. Shuck corn, making sure that all of the silk is removed. Place cobs on baking tray that has been greased with a small amount of oil. Bake for approximately 20 minutes, turning every 5 minutes. Corn will be ready when it is starting to turn slightly brown on all sides. Allow corn to cool. When cooled, take a sharp knife and cut the kernels off the cob and set aside.
- Cook bacon until crisp, remove and reserve 2 tsp of the rendered fat to cook onion, carrot, celery and red pepper for 5-7 minutes, till wilted, but not browned. Add the stock, bacon, potatoes, salt and pepper and bring to a simmer for 10 minutes. Add the corn and simmer another 5 minutes.
- In a separate bowl, whisk together the cornstarch and a small amount of milk to form a paste. Warm remaining milk in microwave or stovetop and add to the pot. Whisk cornstarch mixture into soup and bring to a simmer. The soup will thicken slightly in 4-5 minutes and be ready to serve. Season with salt and pepper to taste, and garnish with parsley if desired.