This recipe has been brewing in the old noggin for quite some time. In fact, it was several months ago that I had a conversation with The Bestie about the fine nuances of creamed corn and corn pudding. Being a Yankee, I know not of corn pudding and had to research it. The goal here was to come up with a soup that captured the flavors and textures of creamed corn; velvety but with a nice corny crunch. I settled on a chowder style and it was met with enthusiasm by my offspring (the one that will eat corn anyway).
Makes 4-6 servings
Takes 30-40 minutes
4 slices bacon, chopped
1/2 a medium onion, chopped
1 small carrot, chopped
1 rib celery, chopped
2 tbsp butter, unsalted
1/2 log (about 4oz) cream cheese, full fat, room temperature
1C heavy whipping cream
2 lbs fresh or frozen sweet corn (no canned)
4C chicken stock or broth (low sodium)
black pepper, to taste
1) In a Dutch oven heat bacon over medium high heat until fat is rendered and bacon is cooked and brown. Remove bacon from pan and set aside.
2) Add butter, onion, carrot, and celery and cook in butter/bacon fat mixture until translucent.
3) Lower heat to medium and add about 1# of the corn. Toss with and veggies until well coated with butter/bacon fat. Season to taste with black pepper, and kosher salt if desired.
4) Slowly work in the cream cheese until melty; then add the cream and broth.
5) Slowly heat to just below boiling. As mixture is heating, carefully purée the mixture with a hand blender until somewhat smooth.
6) Add the other 1# of corn and cook on low until heated through.
7) Top with cooked chopped bacon before serving.
Note: I think this soup would also be amazing with some lobster tail meat on top, or a bit of lump crab.