recipe

July 26, 2020

Creamy Potato, Bacon, Corn and Dill Farmers Market Soup

Farmers Market Corn and Vegetables

I am a gardener, so I don’t get to the farmers market as much as I would like to. I try to grow most of my own food in the summer, but I do not grow corn. I feel like corn is next-level farming and takes up too much space in the garden. I love the taste of grilled corn on the cob, and I like to make corn soup, risotto, and corn fritters. There is always a time in July where I get impatient with the pace of my Ely zone 3 garden and I start craving corn and head to my nearest market.

This potato, corn and bacon soup is usually everything I have bought at the market — plus bacon. I really should call it that. It’s very versatile and you can add carrots, sub basil for dill, add zucchini or yellow squash or chopped chives and shallots. If you like the grilled corn flavor, you can grill your corn first or you can use leftover grilled corn from a party. Give this corn soup recipe a shot and make it your own. And if you crave it in the winter, no worries, just use frozen corn and dried dill, but decrease the amount to a tablespoon.

Creamy Dill, Potato, Bacon and Corn Soup Recipe

INGREDIENTSCreamy Dill, Potato, Bacon and Corn Soup

  • 1 lb bacon strips, chopped
  • 1 tsp olive oil
  • 2 medium chopped onions
  • 4 cloves garlic chopped
  • 1 jalapeno, diced
  • 4 c chicken broth
  • 1 tsp salt
  • 1 tsp pepper
  • 2.5 lbs Yukon gold potatoes (about 10 medium), peeled and quartered or cubed, if larger
  • 2 large ears corn cut off the cob (you want about 4 cups corn)
  • 2 c heavy cream
  • 1/4 c fresh chopped dill
  • Additional salt and pepper to taste

INSTRUCTIONS

  1. Cut the corn off the cob. Keep naked cobs.
  2. Place 1 tsp olive oil in a large pot over medium-high heat. Add bacon and cook until golden. Use a slotted spoon to remove onto a paper towel-lined plate. Leave fat in the pot.
  3. Lower heat to medium-high. Add onion. Cook for 2 to 3 minutes until onion is translucent and add garlic, chopped jalapeno.
  4. Cook, stirring, for 1 minute.
  5. Add corn and saute for 1 minute more.
  6. Add broth,  potatoes, salt pepper. Break cobs into 2 or 3 pieces and add them into the liquid.
  7. Put the lid on and simmer for 25 minutes until the potatoes are cooked through.
  8. Remove lid, remove corn cobs.
  9. Add cream and cook for 5 minutes or until heated through.
  10. Adjust salt and pepper to taste and add chopped dill.
  11. Ladle into bowls and garnish with more chopped dill.

Check out all my recipes here.

Creamy Potato, Bacon, Corn and Dill (Farmers Market Soup)

INGREDIENTS

  • 1 lb bacon strips, chopped
  • 1 tsp olive oil
  • 2 medium chopped onions
  • 4 cloves garlic chopped
  • 1 jalapeno, diced
  • 4 c chicken broth
  • 1 tsp salt
  • 1 tsp pepper
  • 2.5 lbs Yukon gold potatoes (about 10 medium), peeled and quartered or cubed, if larger
  • 2 large ears corn cut off the cob (you want about 4 cups corn)
  • 2 c heavy cream
  • 1/4 c fresh chopped dill
  • Additional salt and pepper to taste

INSTRUCTIONS

  1. Cut the corn off the cob. Keep naked cobs.
  2. Place 1 tsp olive oil in a large pot over medium-high heat. Add bacon and cook until golden. Use a slotted spoon to remove onto a paper towel-lined plate. Leave fat in the pot.
  3. Lower heat to medium-high. Add onion. Cook for 2 to 3 minutes until onion is translucent and add garlic, chopped jalapeno.
  4. Cook, stirring, for 1 minute.
  5. Add corn and saute for 1 minute more.
  6. Add broth,  potatoes, salt pepper. Break cobs into 2 or 3 pieces and add them into the liquid.
  7. Put the lid on and simmer for 25 minutes until the potatoes are cooked through.
  8. Remove lid, remove corn cobs.
  9. Add cream and cook for 5 minutes or until heated through.
  10. Adjust salt and pepper to taste and add chopped dill.
  11. Ladle into bowls and garnish with more chopped dill.

Check out all my recipes here.