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Delicious recipe of corn soup with bacon and scallion FAGE, try this delicious and original soup, it has Greek style yogurt. Surprise your guests, they will love it.
Using a sharp knife, remove the corn kernels from the ear, in a container reserve the grains for the soup and cut the ears without grains in half.
In a pot put the halves of the cob, add the chopped onion and carrot and add 7 cups of cold water. Heat over high heat until it boils, once it boils, lower to low heat for 30 minutes.
Strain the broth in a medium saucepan, bring to a boil and cook until reduced to approximately 4 cups. Remove from heat and let cool slightly.
In a pan add the canola oil over medium heat. Add the previously chopped bacon until golden brown. Remove with a spoon a plate covered with napkins, to remove the excess oil, reserve the oil that released the bacon and only leave in the pan 3 tablespoons.
In the same pan add the garlic and cook for 1 minute. Add previously reserved corn kernels and sugar, cook for 5 minutes stirring occasionally. Add enough of the broth of the ears of corn to cover the pan 3 centimeters. Season with salt and pepper, until it boils. Put on low heat for 30 minutes stirring occasionally.
While the soup is cooking, in another bowl mix the bacon, chives and cilantro. Reserve.
With a skimmer remove the solids that were left heating and liquefy them, add 1 ½ cups of the liquids where they were cooked. Blend until smooth. If the soup is too thick, add a little more liquid.
Put the soup in a pot and heat over low heat. Taste the sweetness and if you need to add a little more sugar. Add Yoghurt Greek Style FAGE® Total 0%, mix and season with salt and pepper to taste.
Serve in bowls and decorate with previously reserved bacon mixture.
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Corn soup with bacon and onion FAGE
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