New York held onto summer as long as it could, with weather still in the 80s last week. At first it was nice, but now that it’s October (!) I’m happy it’s finally sweater weather. I’m not one for hot soup in the summer and it’s hard to find fresh corn in the winter, so I give myself a pretty short window of time in which to make this soup, but last week was it! There’s finally a chill in the air, and fresh corn is still available, even if it doesn’t quite compare to peak-of-summer corn. Most recipes say you can use fresh or frozen corn, but fresh will give the soup a bit of crunch, even in leftovers a few days later. I worked off of Ina’s recipe with a few shortcuts and tweaks, outlined below. This is pretty quick to throw together, and keeps for a few days in the fridge…so get to it!
Here’s what you need:
3-4 cups baby potatoes, scrubbed and cut into small chunks
4 ears fresh corn, cut off the cob
1 small bell pepper, diced
1/2 white onion, diced
4 strips bacon
3 cups chicken stock
1 cup cheddar cheese
salt, pepper, olive oil, and water
Here’s what you do:
Cut the bacon into small pieces — it was easiest for me to use food scissors here. Throw them in a pot with the onions, salt, pepper and some olive oil. Cook on low/medium for about 10-12 minutes, until onions are translucent and bacon is cooked through. Add potatoes, corn, pepper and chicken stock to the pot and turn heat up slightly. Add 2-3 cups water, depending on how soupy you want it to be. Simmer for about 20 minutes, until potatoes are tender. Stir in cheddar cheese, then serve with chopped chives on top.