Creamy Corn Soup with Butter Poached Lobster & Chive Oil

When you have good corn this soup celebrates its bounty. This soup is sweet like corn and luscious with a touch a cream and lobster, but the bacon adds a smoky element that compliments these flavors nicely.

Ingredients:

8 ears corn

4 sli thick cut bacon

2 T ubsalted butter

1 medium onion, preferably sweet such as maui, vidalia or walla walla, diced

1 large shallot, diced

8 sprigs thyme

4 sprigs fresh flat-leaf parsley

2 sprigs sage

6 c chicken stock

1 lb yukon gold potatoes, peeled and diced

1 t kosher salt, or to tatse

1 t white pepper, or to taste

0.5 c heavy cream

3 butter poached lobster tails (see recipe section), coarsely chopped

6 T chive oil (see recipe section)

Yield	Servings
Source	Adapted from Seasons in the Wine Country
Prep time	1 hour
Recipe	First Courses Fish and Shellfish Seafood Soup Summer
Ingredients	thyme shallot sage potatoes onion lobster tail cream corn chive oil chciken stock butter bacon

Yield

Source

Adapted from Seasons in the Wine Country

Prep time

1 hour

Recipe

First Courses Fish and Shellfish Seafood Soup Summer

Ingredients

thyme shallot sage potatoes onion lobster tail cream corn chive oil chciken stock butter bacon

Directions

Cut all the kernels from the cobs. Discard all but 2 of the cobs. Cut the remaining cobs in half crosswise.

Heat a large Dutch oven over medium heat. Add the bacon slices in a single layer and cook until they have rendered their fat, but not yet browned. Add the butter, onions and shallots to the pot, increasing the temperature to medium-high. Sweat the onions and shallots with the bacon, stirring occasionally until they are translucent, about 5 minutes.

Using kitchen twine tie the thyme, parsley and sage sprigs together in a bundle adding them to the pot. Add the chicken stock, potatoes, and the corn cob pieces. Season generously with salt and white pepper. Bring the mixture to a boil then lower the heat to a simmer and cook the mixture until the potatoes soften, about 20 minutes.

Add the cream and the corn kernels, stirring to combine. Simmer about 5 minutes. Remove the soup from the heat and discard the bacon, herb bundle and corncobs. Then, using an immersion blender, blend the soup until completely pureed. Taste and adjust seasoning if necessary.

Pass the soup through a fine meshed sieve into a sauce pan. It should be velvety, but not too thick. Adjust with a little water or more chicken stock if needed. Gently reheat the soup.

To serve: Divide the soup evenly between 6 soup bowls. Mound some of the butter poached lobster on top and drizzle each one with about 1 tablespoon chive oil. Serve warm.

Notes:

serves 6

Adapted from Seasons in the Wine Country