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Corn, carrot and bacon soup
If using well-seasoned broth and salted butter, go easy in adding salt to the soup. Bacon is also salty and, together with the salt in the broth and butter, the soup may already be perfectly seasoned by the time all the components are in the pan.
Course
Soup
Cuisine
International
Prep Time
10
minutes
minutes
Cook Time
50
minutes
minutes
Total Time
1
hour
hour
Servings
4
people
Author
Connie Veneracion
Ingredients
6
cups
chicken bone broth
1
ear
sweet corn
1
small
carrot
peeled and chopped
4
rashers
unsweetened bacon
cut into small pieces
2
tablespoons
butter
salted
3
tablespoons
all-purpose flour
4
tablespoons
finely sliced scallions
salt
optional
Instructions
Heat the broth in a pot. Add the ear of corn and the chopped carrot.
Bring to a gentle boil, lower the heat, cover and simmer for 30 minutes.
Turn off the heat, fish out the corn and cool.
Heat another pan, spread the bacon and cook, stirring often, until browned and fat has been rendered.
Scoop out the bacon leaving a tablespoon of rendered fat in the pan.
Cut the kernels off the cooled ear of corn.
Add the butter to the bacon fat and melt.
Dump in the flour and stir briskly until the mixture is smooth. Cook into a blonde roux.
Add the broth (with the carrot pieces) little by little into the roux whisking as you pour.
Allow the thickened soup to reach a gentle boil then stir in the corn kernels. Simmer for a minute or two.
Stir in the bacon and scallions.
Taste, add salt if needed, and serve the soup while hot.