Chilled Corn & Bacon Soup
4 Slices thick-cut bacon, cut into 1/2-in. pieces
1 lg. shallot, finely chopped
3 c. fresh corn kernels
1 lg. Yukon gold potatoes (8oz.), peeled and shredded
1/8 tsp. smoked paprika plus additional for garnish
2/3 c. water
4 c. low-fat (1%)milk
Salt and pepper
1/4 c. packed fresh cilantro leaves
In 12-in 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 group black pepper, and remaining 1/2 cup corn. Garnish with paprika.
1 lg. shallot, finely chopped
3 c. fresh corn kernels
1 lg. Yukon gold potatoes (8oz.), peeled and shredded
1/8 tsp. smoked paprika plus additional for garnish
2/3 c. water
4 c. low-fat (1%)milk
Salt and pepper
1/4 c. packed fresh cilantro leaves
In 12-in 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 group black pepper, and remaining 1/2 cup corn. Garnish with paprika.
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