Corn Soup with Tomato-Bacon Toasts

Name: Corn Soup with Tomato-Bacon Toasts
Prep time: 50 min
Total time: 95 min
Ingredients: 4 slices bacon (about 6 ounces); 1 small yellow onion, chopped (1 cup); 1 clove garlic, minced (1 teaspoon); Kosher salt and freshly ground pepper; 4.5 cups fresh corn kernels (from 5 to 6 ears); 0.5 cup sour cream; 4 slices rustic country bread; 4 ounces hard, sharp cheese, such as manchego, thinly sliced; 2 medium tomatoes, sliced into ¼-inch rounds; Extra-virgin olive oil, for drizzling

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By

Martha Stewart

Updated on July 27, 2017

Corn soup with tomato-bacon toasts — Photo: Armando Rafael

Prep Time:

50 mins

Total Time:

1 hr 35 mins

Servings:

4

Our summery spin on the classic grilled cheese-and-soup combo! Ripe tomatoes and crisp bacon amp up the open-face sandwich, and fresh sweet corn shines in the cold soup.

Ingredients

4 slices bacon (about 6 ounces)
1 small yellow onion, chopped (1 cup)
1 clove garlic, minced (1 teaspoon)
Kosher salt and freshly ground pepper
4 ½ cups fresh corn kernels (from 5 to 6 ears)
½ cup sour cream
4 slices rustic country bread
4 ounces hard, sharp cheese, such as manchego, thinly sliced
2 medium tomatoes, sliced into ¼-inch rounds
Extra-virgin olive oil, for drizzling

Directions

In a large straight-sided skillet, cook bacon over medium heat, turning once, until crisp, 10 minutes. Transfer to paper towels. Add onion, garlic, and a pinch of salt to skillet; cook, stirring, 8 minutes. Stir in 4 cups corn, then 2 cups water; season with salt and pepper. Bring to a simmer; cook, stirring occasionally, until corn is tender and most of liquid has evaporated, about 10 minutes. Transfer to a large bowl; stir in 1 1/2 cups ice water and sour cream. Blend corn mixture (in two batches, if necessary) until smooth. Refrigerate, stirring occasionally, until cold, 45 minutes.
Toast bread. Top with cheese, tomatoes, and bacon; season with salt and pepper. Ladle soup into bowls. Garnish with remaining 1/2 cup corn, more pepper, and drizzles of oil; serve.

Cook's Notes

When shucking corn, use a dry vegetable brush to clear off stubborn silk threads. After cutting off the kernels, use the back of your knife to scrape any residual "corn milk" into the bowl.

Originally appeared: Martha Stewart Living, July/August 2017

Corn Soup with Tomato-Bacon Toasts

Ingredients

Directions

Cook's Notes

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