Sweet Corn Soup With Pancetta And Green Garlic

1. 1

   In a dutch oven on medium heat, sautee the pancetta until crispy. When crisp, remove to paper towels to drain.

2. 2

   Add the shallot and bell peppers to the remaining oil, season with salt, and sautee until softened (about 4-5 minutes).

3. 3

   Add the cayenne pepper and sautee for 30 seconds.

4. 4

   Then add the corn kernels and chicken stock to the pot.

5. 5

   Bring the contents of the pot to a boil, then turn down to low, and simmer for 10 minutes, or until the corn has softened.

6. 6

   Puree the soup until thickened but still chunky (I like to use an immersion blender). Stir in the half and half, and keep warm while you finish the garlic.

7. 7

   In a small sautee pan over medium heat, sautee the green garlic remaining olive oil (about 2 minutes).

8. 8

   When softened, add the garlic and pancetta to the pureed soup, stir together and serve.

9. 9

   NOTES: I like to serve the soup ladled into bowls, topped with freshly-ground pepper and a drizzle of good olive oil.

* Per serving · 4 servings · Values may vary.

No additional tips available.