Prep 25 mins
Cook 45 mins
This is wonderful when fresh corn is in season, but also good using 5 cups of thawed frozen kernels, cooked until tender. Originally from a February 1980 issue of Bon Apetit.Standing time not included in prep time.
- 2 ounces lean salt pork, diced
- 8 tablespoons unsalted butter (1 stick)
- 3 large onions, diced
- 1 large green bell pepper, seeded, deveined and diced
- 8 medium potatoes, peeled and diced
- 4 cups milk
- 2 cups heavy cream
- 5 cups fresh corn kernels
- 1⁄4 cup fresh parsley, minced
- salt & freshly ground black pepper
- crisp cooked bacon, crumbled (garnish)
- Cook salt pork in large skillet over low heat until 2 tablespoons fat have been rendered; remove any remaining solid pork.
- Add 2 tablespoons of butter to skillet and let melt.
- Increase heat to medium, add onion and saute until pale golden but not browned.
- Add green pepper and saute briefly until just tender but still bright green;remove from heat.
- Cook potatoes in enough boiling salted water to cover until potatoes are tender but still hold their shape;drain well.
- Combine milk and cream in large saucepan and heat slowly.
- When hot, add remaining ingredients except butter and bacon.
- Bring just to simmer, then remove from heat and let stand at least 3 hours to cool and thicken.
- Soup may be prepared to this point, covered and stored overnight in refrigerator.
- Just before serving, reheat soup gently.
- Carefully stir in remaining butter, being careful not to break or mash vegetables; thin with milk if desired.
- Pass bacon separately to garnish each serving.