Light but lush — it’s thickened with late-season corn, low-fat milk, and a Yukon gold potato — this refreshing farm-stand soup is August’s answer to cold-weather chowders
Time: 35 mins
Makes: 4 servings
4 slice thick-cut bacon
1 large shallot
3 c. fresh corn kernals
1 large Yukon gold potato
tsp. smoked paprika
4 c. low-fat milk
salt and pepper
1/4 c. packed fresh cilantro leaves
In 12-inch skillet, cook bacon on medium 6 to 8 minutes or until crisp and browned. With slotted spoon, transfer to paper towels to drain. If making ahead, cover and refrigerate up to overnight.
Drain and discard all but 1 tablespoon fat from skillet. Add shallots and cook on medium 2 minutes or until golden and tender, stirring occasionally. Add 2 1/2 cups corn, shredded potato, and paprika. Cook 2 minutes, stirring, then add water and cook 7 minutes or until liquid evaporates and vegetables are tender.
Remove skillet from heat and transfer corn mixture to blender. Add milk and 1/8 teaspoon salt and puree until mixture is very smooth. Cover and refrigerate until soup is very cold, at least 3 hours and up to overnight.
To serve, divide among serving bowls. Top with bacon, cilantro, 1/8 teaspoon freshly ground black pepper, and remaining 1/2 cup corn. Garnish with paprika.
Photo: Kate Mathis