Creamy Summer Corn Soup with Bacon, Scallions & Lime
Blender Required

Creamy Summer Corn Soup

with Bacon, Scallions & Lime

40 MIN
$15.99 2 Servings
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From the Test Kitchen

This vibrant soup highlights one of our favorite seasonal ingredients: sweet summer corn! You'll cook it with onion, scallions, and some smoky Southern spices, then blend it all together with cream and top it off with a crispy bacon-lime zest mixture.
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  • Nutrition
    PER SERVING
  • Calories
    550 Cals (est.)
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fresh
ingredients
Creamy Summer Corn Soup with Bacon, Scallions & Lime
Title
  • 4 oz Applewood Smoked Uncured Bacon
  • 4 ears Corn
  • 1 Yellow Onion
  • 2 Scallions
  • 1 Lime
  • ¼ cup Cream
  • 1 Tbsp Southern Spice Blend (Onion Powder, Garlic Powder, Ground Yellow Mustard, Smoked Paprika & Cayenne Pepper)
step-by-step
instructions
1 Prepare the ingredients

Wash and dry the fresh produce. Thinly slice the scallions, separating the white bottoms and hollow green tops. Halve, peel, and small dice the onion. Using a zester or the small side of a box grater, finely grate the lime to get 2 teaspoons of zest. Halve the lime crosswise. Remove any husks and silks from the corn; cut the kernels off the cobs. In a medium bowl, combine the sliced green tops of the scallions and lime zest. Thinly slice the bacon crosswise.

2 Cook & finish the bacon

Heat a medium pot on medium-high until hot. Add the sliced bacon. Cook, stirring occasionally, 5 to 6 minutes, or until cooked through and crispy. Leaving any fat in the pot, transfer the cooked bacon the bowl of scallion-lime zest mixture.

3 Make the soup & serve your dish

To the pot of reserved bacon fat, add the sliced white bottoms of the scallions and diced onion; season with salt and pepper. Cook on medium-high, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the corn kernels and spice blend. Cook, stirring occasionally, 2 to 3 minutes, or until combined and the vegetables are softened. Carefully add 1 1/2 cups of water. Cook, stirring occasionally, 3 to 4 minutes, or until the liquid is slightly reduced in volume. Turn off the heat. Carefully transfer to a blender; add the cream (shaking the packet before opening). Blend on high 1 minute, or until smooth. Stir in the juice of both lime halves; season with salt and pepper. Serve the soup topped with the finished bacon. Enjoy!

Tips from Home Chefs

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Creamy Summer Corn Soup

1 Prepare the ingredients

Wash and dry the fresh produce. Thinly slice the scallions, separating the white bottoms and hollow green tops. Halve, peel, and small dice the onion. Using a zester or the small side of a box grater, finely grate the lime to get 2 teaspoons of zest. Halve the lime crosswise. Remove any husks and silks from the corn; cut the kernels off the cobs. In a medium bowl, combine the sliced green tops of the scallions and lime zest. Thinly slice the bacon crosswise.

2 Cook & finish the bacon

Heat a medium pot on medium-high until hot. Add the sliced bacon. Cook, stirring occasionally, 5 to 6 minutes, or until cooked through and crispy. Leaving any fat in the pot, transfer the cooked bacon the bowl of scallion-lime zest mixture.

3 Make the soup & serve your dish

To the pot of reserved bacon fat, add the sliced white bottoms of the scallions and diced onion; season with salt and pepper. Cook on medium-high, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the corn kernels and spice blend. Cook, stirring occasionally, 2 to 3 minutes, or until combined and the vegetables are softened. Carefully add 1 1/2 cups of water. Cook, stirring occasionally, 3 to 4 minutes, or until the liquid is slightly reduced in volume. Turn off the heat. Carefully transfer to a blender; add the cream (shaking the packet before opening). Blend on high 1 minute, or until smooth. Stir in the juice of both lime halves; season with salt and pepper. Serve the soup topped with the finished bacon. Enjoy!

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