It’s the first day of fall. Blah, blah, blah soup. Isn’t that what us food bloggers are supposed to be talking about this time of year? As much as I love soup, the reality is that it’s 85 degrees outside, and I’m sitting in front of a fan sweating. Not exactly soup weather.
I’m not going to tell you some cozy story about my grandmother’s famous soup recipe, and being excited about breaking out my sweaters. The truth is that I pretty much hate any season that isn’t summer, and I am not particularly looking forward to the onset of fall. At least we still have a while before daylight savings time ends. That’s when I REALLY get grouchy.
I do actually really love soup. It’s the one thing that I’m sad to “give up” living in a city of endless summer. I made this particular soup on one of the hottest days of the year because I had all the ingredients, it’s topical and pin-friendly, and this blog is my job so I’m hoping to get some traction around the internet with this recipe. That’s all.
It was delicious despite the fact it made me sweat through my clothes while I ate it. #bloggerlife
Sometimes, like now, I find myself distracted, disinterested, and uninspired. The end of summer tends to do that to me. My method of working through these times of disconnection is to continue to make and create, even if that means simply following seasonal trends, like making soup for the sole reason that it’s fall, because I know that forward motion is important, and real inspiration will strike soon.
Standing still gets you nowhere.
The beauty of what I do, is that no matter how fantastically original, or yawningly boring my creations are, I still wind up with something tasty to eat at the end of each day.
Blah, blah, soup and fall recipes and sweaters and stuff. The end.
- 5 ears fresh corn, husked
- 3 slices bacon, cut into ½-inch pieces
- 1 Tbs. unsalted butter
- ½ cup diced onion
- 1 jalapeño, finely diced
- 1 tsp. kosher salt; more to taste
- Freshly ground black pepper
- 3-1/2 cups low-salt chicken broth
- 1½ cups red potatoes cut into ½ inch chunks
- 2 Tbs. heavy cream
- fresh chopped chives for garnish
- Cut the kernels off the corn cobs. Reserve two of the corn cobs and discard the others.
- Cook the bacon in a 3- or 4-qt. saucepan over medium heat until browned and crisp, about 5 minutes. With a slotted spoon, transfer the bacon to a paper-towel-lined plate. Pour off bacon fat reserving 1 tablespoon.
- Return the pan to medium heat and add the butter. When the butter is melted, add the onion, jalapeño, salt, and a few grinds of black pepper. Cook, stirring, until the onion is very soft, about 3 min.
- Add the broth, corn, corn cobs, and potatoes. Bring to a boil over medium-high heat. Reduce the heat to medium low and simmer until the potatoes are completely tender, about 15 min. Discard the corn cobs.
- Transfer 1 cup of the broth and vegetables to a blender and puree. Return the puree to the pot and stir in the cream. Simmer, stirring occasionally, for about 5 minutes. Season to taste with salt and pepper and serve sprinkled with the bacon and chives.