The Martin Cooking

Chilled Corn and Bacon Soup

•     4 slice(s) thick-cut bacon, cut into 1/2-inch pieces
•     1 large shallot, finely chopped
•     3 cup(s) fresh corn kernals
•     1 large (8 ounces) Yukon gold potato, peeled and shredded
•     1/8 teaspoon(s) smoked paprika, plus additional for garnish
•     cup(s) water
•     4 cup(s) (1%) low-fat milk
•     Salt and pepper
•     1/4 cup(s) packed fresh cilantro leaves

1.     In 12-inch skillet, cook bacon on medium 6 to 8 minutes or until crisp and browned. With slotted spoon, transfer to paper towels to drain. If making ahead, cover and refrigerate up to overnight.
2.     Drain and discard all but 1 tablespoon fat from skillet. Add shallots and cook on medium 2 minutes or until golden and tender, stirring occasionally. Add 2 1/2 cups corn, shredded potato, and paprika. Cook 2 minutes, stirring, then add water and cook 7 minutes or until liquid evaporates and vegetables are tender.
3.     Remove skillet from heat and transfer corn mixture to blender. Add milk and 1/8 teaspoon salt and puree until mixture is very smooth. Cover and refrigerate until soup is very cold, at least 3 hours and up to overnight.
4.     To serve, divide among serving bowls. Top with bacon, cilantro, 1/8 teaspoon freshly ground black pepper, and remaining 1/2 cup corn. Garnish with paprika.