Ingredients Jump to Instructions ↓

  1. 4 Sprigs parsley

  2. 1 Leek

  3. 1/2 Carrot; cut lengthwise

  4. 1 Stalk celery; chopped

  5. 1/4 Bay leaf

  6. 1 pn Sage

  7. 1 pn Thyme

  8. 2 Thick slices bacon, diced

  9. 1 c New corn pulp

  10. 1/2c Onion; chopped fine

  11. 1/2c Celery; chopped fine

  12. 4 c Chicken broth

  13. 3/4c Raw potatoes; diced

  14. 1 1/2c Tomatoes; peeled & chopped

  15. 1 pn Cayenne pepper

  16. 1/2c Heavy cream

  17. 1 ts Cornstarch

Instructions Jump to Ingredients ↑

  1. + Directions : "The key to this delicious soup is to gently scrape the kernels off the corn cob with a table fork so the skins remain on the cob, leaving you with only the fresh pulp. " Use a 12" square of cheesecloth to make a bouquet garni of the first 7 ingredients and set aside. In a large saucepan over medium heat, first soften the bacon, then add the corn, onions, and celery and saute until tender, about 5 minutes. Add the chicken broth, potatoes, tomatoes, and the bouquet garni. Bring to a boil, reduce heat and slow boil for 1 hour. Remove the bouquet garni. Add the cayenne pepper. Meanwhile, using your fingers, dissolve the cornstarch in heavy cream at room temperature. Add cornstarch/cream mixture to soup and stir until heated through.


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