Time 30m Yield 4 Number Of Ingredients 7 Steps:
Shuck the corn. Break each ear in half. Standing each one vertically on a cutting board, use a serrated knife to cut off the kernels. Save the cobs. In a pot, combine the corn, cobs, potato, almond milk, 1/2 teaspoon salt, and some freshly ground pepper. Simmer until the potatoes are soft (there’s a big range for exactly how long this will be - once the pot is boiling, figure somewhere around 10 minutes and taste ’em as you go.) Remove and discard the corn cobs. Transfer the soup to a blender and puree. Strain back into the pot. Taste for salt, adding more if needed. While the soup is simmering, cook the bacon until crispy in a hot frying pan or a 400 degrees F oven. Cut each slice in half. Ladle the soup into bowls and garnish each with 3 half slices of bacon and basil leaves.
Time 30m Yield 4 Number Of Ingredients 12 Steps:
In a large pot over medium heat, combine the onion, garlic, parsley and butter or margarine. Saute for about 5 minutes, or until onions are tender. Add the flour, stirring well, to make a pasty mixture. Whisk in the milk and the broth. Add the corn and the cream cheese and allow to heat through. Add the garlic salt, black pepper and cayenne pepper to taste. Stir together and serve.
Time 25m Yield 6 servings. Number Of Ingredients 9 Steps:
In a large skillet, saute onion in butter for 3 minutes. Add corn; saute 1-2 minutes longer or until onion and corn are tender. , Stir in the cream, broth, bacon and pepper. Cook and stir for 5-7 minutes or until slightly thickened. Stir in cheese and parsley.
Time 30m Yield 6-8 servings (about 2 quarts). Number Of Ingredients 11 Steps:
In a large saucepan, cook bacon until crisp. Remove bacon; crumble and set aside. In the drippings, saute onion until tender. Add water, potatoes and bouillon; cover and simmer until potatoes are tender. , In a small bowl, combine flour and 1/4 cup milk until smooth. Add the flour mixture, cream, corn and remaining milk to soup; bring to a boil. Cook and stir for 2-3 minutes or until thickened. Reduce heat; add cheese and bacon. Cook and stir until cheese is melted. Season with salt and pepper.
Time 1h35m Number Of Ingredients 10 Steps:
In a large straight-sided skillet, cook bacon over medium heat, turning once, until crisp, 10 minutes. Transfer to paper towels. Add onion, garlic, and a pinch of salt to skillet; cook, stirring, 8 minutes. Stir in 4 cups corn, then 2 cups water; season with salt and pepper. Bring to a simmer; cook, stirring occasionally, until corn is tender and most of liquid has evaporated, about 10 minutes. Transfer to a large bowl; stir in 1 1/2 cups ice water and sour cream. Blend corn mixture (in two batches, if necessary) until smooth. Refrigerate, stirring occasionally, until cold, 45 minutes. Toast bread. Top with cheese, tomatoes, and bacon; season with salt and pepper. Ladle soup into bowls. Garnish with remaining 1/2 cup corn, more pepper, and drizzles of oil; serve.
Time 55m Yield 4 serving(s) Number Of Ingredients 9 Steps:
Heat oil in large saucepan over medium heat. Add onion and bell pepper and cook, stirring, until softened (about 5 minutes). Add potatoes and broth and bring to a boil. Reduce heat and simmer, partially covered, until potatoes are almost tender, about 10 minutes. Stir in corn and cook until tender, about 5 minutes longer. Remove saucepan from heat and let cool 5 minutes. Puree soup, in batches if needed, in food processor blender. Return soup to saucepan. Stir in half-and-half. Reheat over medium heat. Ladle soup evenly into 4 bowls and sprinkle evenly with bacon and chives.
