Here come some quick, summer-ready soups! This one, while packing a bit of carb, is a delicious, smoky, even chowder-like soup that satisfies without any dairy! It only has a few easy ingredients...and well, the bacon puts it over the top. That grill is for more than just burgers and chicken. Grilled corn = summer flavors!
Serving size: This recipe makes 5, 10-ounce servings
Macronutrient Balance: 14g Protein / 9g Fat / 31g Carbohydrates
18 ounces Grilled Corn (corn from about 6 small ears)
1 tsp Olive Oil
1.5 ounces Chopped Red Onion
1 Tbsp Garlic Puree
3 oz Thick Cut Bacon (6 slices)
32 oz Chicken Stock
Coat ears of corn with the olive oil. Grill with wood chips for smoky flavor of your choice, and until corn begins to blacken some.
After corn cools, cut kernels from cobbs.
Saute bacon in skillet, remove to cool and chop into pieces.
Add red onions and garlic to remaining bacon fat in skillet to saute on medium heat for 3 mins.
In a stock/soup pot, add the corn to the chicken stock, and use slotted spoon to add the onion and garlic without the extra bacon fat.
Combine and cook over medium heat for 20 minutes, covered.
Remove pot cover, lower heat to low and simmer for 10 minutes.
Ladle about 1/3 of the soup into blender and blend until almost smooth, then add back to the soup and simmer uncovered for 15 more minutes. (this thickens the soup a bit and blends the flavors!)
Serve and enjoy as a starter or your carb with some additional protein (this soups is great stored in the fridge, can taste better the next day as the flavors meld, and is great for freezing, too!)