{ Summer Corn Soup with Padron Peppers and Bacon }

Living in the Bay Area, we are fortunate to have access to the delicious sweet corn from Brentwood. The season has just begun. The corn is sweet, tender and simply delicious. Our farmers markets are abounding with this summer treat. Often three ears of corn are only two dollars – what a bargain.

I could not resist over the weekend to pack my reusable farmers market bag with this summer indulgence. I guess I could have simply grilled or cooked along with adding a touch of butter but I had other ideas for these beauties. Soup was calling my name. Summer corn soup is one of my favorite things to make at this time of year. I created this super simple summer corn soup recipe and it was just perfect to ring the summer season in.

One of my obsessions, yes a true obsession is pardon peppers. Have you tried them? I cooked them in a hot cast iron skillet with a bit of olive oil until lightly charred then season with sea salt. They have so many flavors and with a crisp glass of white wine, I am in foodie heaven. At the market I bought probably almost three pounds – okay went a bit crazy. We had a lot as appetizers but also knew adding to this summer corn soup would elevate the flavors and be a natural pairing to corn. Of course, adding bacon never hurts.

With today as the first day of summer, this is a perfect dish to kick off the season!

Summer Corn Soup with Padron Peppers and Bacon

Makes four servings

6 Ears of corn (white or yellow)
1 Large white onion, diced
8 C. Chicken Stock
2 T. Olive oil
Salt and pepper
10 Slices Applewood Smoked Bacon, cooked crispy and sliced
14 Padron Peppers, charred in cast iron skilled and sliced
Chives, for garnish

In a large pot add the olive oil and diced onions over medium heat. Stir and cook for about 5 to 10 minutes or until translucent. Season with salt and pepper.

Meanwhile remove the husks from the corn. You will want to use a large bowl to place the corn cob upright to remove the kernels. Use a sharp knife and slice down on each side of the corn to remove all kernels into the bowl. Repeat until all cobs are complete. Proceed to break each cob in half.

Add the chicken stock to the pot and heat on medium heat. Add the cobs that you have removed the kernels from. This will add additional flavor the base of the soup. Heat for about 30 minutes. Remove the cobs and let cool, then using the sharp knife remove any additional kernels portions from the cobs and add to the stock.

Next add the original kernels to the soup and cook on medium for about one hour. Use an emulsion blender to puree the soup.

In a cast iron skillet add about 1 to 2 tablespoons of olive oil and heat on high. Add the pardon peppers and cook until charred slightly. You will want to use thongs to toss frequently. The process should take 4 to 5 minutes. Remove from the cast iron skillet and let cool. Next you will want to slice up until the stem and add to the soup while saving a few for garnishing the top of each bowl of soup.

Cook the bacon until crispy and cool. Slice into small pieces and add to the soup while leaving some for garnish.

Taste the soup and season with additional salt and pepper prior to serving. Garnish each bowl with chopped chives, pardon peppers and bacon.