Delicious corn soup recipe with bacon and scallions FAGE, try this delicious and original soup that includes Greek yogurt. Surprise your guests; they will love it.
Using a sharp knife, remove the corn kernels from the cob, reserving the kernels for the soup in a bowl, and cut the cobs without kernels in half.
In a pot, place the corn cobs, add the previously chopped onion and carrot, and add 7 cups of cold water. Heat on high until it boils, then reduce to low heat for 30 minutes.
Strain the broth into a medium pot, bring to a boil, and cook until reduced to approximately 4 cups. Remove from heat and let cool slightly.
In a skillet, add the canola oil over medium heat. Add the previously chopped bacon until golden brown. Remove with a spoon to a plate lined with napkins to drain excess oil, reserving the bacon fat and leaving only 3 tablespoons in the skillet.
In the same skillet, add the garlic and cook for 1 minute. Add the reserved corn kernels and the sugar, and cook for 5 minutes, stirring occasionally. Add enough of the corn cob broth to cover the skillet by 3 centimeters. Season with salt and pepper until it boils. Lower the heat and simmer for 30 minutes, stirring occasionally.
While the soup is cooking, in another bowl, mix the bacon, scallions, and cilantro. Set aside.
Using a slotted spoon, remove the solids that have been heating and blend them, adding 1 ½ cups of the cooking liquid. Blend until smooth. If the soup is too thick, add a little more liquid.
Put the soup in a pot and heat on low. Taste for sweetness and add a little more sugar if needed. Add FAGE® Total 0% Greek Yogurt, mix, and season with salt and pepper to taste.
Serve in deep plates and garnish with the reserved bacon mixture.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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