This week’s French Friday’s with Dorie recipe inevitably reminded me of one of my favorite soups, crab and corn chowder. Dorie’s corn soup is a lighter yet substantial alternative for summer, when corn is at its peak in the Northern hemisphere.
The soup itself is very simple, combining fresh corn with a mirepoix and fresh herbs and simmering them in milk where the cobs have steeped. While the original recipe called for sauteing the vegetables in butter, I used half butter, half rendered bacon fat. I already cooked some bacon for the garnish – it would have been such a waste not to add extra flavor. Two bacon slices were definitely not enough for us! I crisped up about five slices, which released just the right amount of fat to use.
The highlight for us was playing with garnishes that contrasted the sweetness of the corn. I didn’t get around making the crème fraîche substitute Dorie suggests, but instead added a dollop of sour cream and chopped bacon, chives, paper-thin jalapeño slices, and clams. I only made enough of the garnishes for the first servings, so the rushed second batch had double the clams, chives, sour cream, a swirl of bacon fat (!), and Louisiana style hot sauce. I could have had two more bowls of the soup like that.
French Fridays with Dorie is an online cooking club where on a weekly basis, home cooks all over the world post their interpretations of a selected recipe from Around My French Table – Dorie Greenspan‘s award winning cookbook. Click here to see everyone’s links!
If you want to check out more pictures that didn’t make it to this post, head to my Corn Soup Flickr Set.