Corn soup

August 24, 2005

(Correction: Because of an editing error, a recipe for corn soup in yesterday's Food section omitted an instruction. In the fourth step, add the corn kernels to the soup with the cobs, pulp, and juice)

Serves 4

If you want a silky, creamy texture to the soup, strain the mixture after pureeing.

4 tablespoons butter 1 slicepancetta or bacon, finely chopped 1 Spanish onion, chopped 1 leek, trimmed of dark green and chopped 1 stalk celery, chopped Salt and pepper, to taste 9 ears of corn 1 bay leaf Sprig of thyme (optional) 1 quart water 1 tablespoon vegetable oil 1 bunch chives, snipped 1. In a large soup pot over medium heat, melt the butter, then add the pancetta and cook until lightly browned. If using bacon, render it without the butter. Using a slotted spoon, remove the pancetta or bacon to a plate lined with paper towels. If using bacon, remove the fat from the pan and discard. Add the butter to the pan.

2. Cook the onion, leek, and celery with a pinch of salt and pepper over medium-low heat, stirring occasionally, for 8 minutes or until the onions are translucent.

Notes:

3. Meanwhile, use a paring knife to remove the kernels from 5 ears of corn. With the back of the knife, scrape off any remaining corn pulp and juice from each cob. Snap the cobs in half.

4. Add the cobs, corn pulp and juice, bay leaf, thyme, and water to the onion mixture. Bring to a boil, lower the heat, and simmer for 25 minutes.

5. While the soup simmers, cut the kernels from the 4 remaining ears of corn. Heat a heavy skillet, add the oil, and, when it is hot, cook the remaining kernels with salt and pepper for 3 minutes or until they are tender; set aside.

6. Remove the cobs, bay leaf, and thyme from the soup. In a blender, puree the soup until it is smooth. Return the soup to the pot. Taste for seasoning. Let the soup simmer for 5 minutes.

7. Add the remaining corn, return the soup to a boil, and ladle it into bowls. Garnish with pancetta or bacon and chives.

Jill Santopietro