The other day my cactus seemed to be saying “peace man…”
It must be time for some grillin’ and chillin’ ?
Having just read the article ‘How to Grill Corn on the Cob in 4 Easy Steps‘ by my pal Gary House at Cooking-Outdoors.com, I was inspired to get outside, light a fire, and grill some fresh sweet corn & peppers…
I can’t chill without a little sizzling bacon…
It looks like Seneca Crisp Onions are the only thing that will get this kid to chill…
Seneca Farms asked me to try their Crisp Onions.
What a tasty all natural snack. I’ve been enjoying them right out of the bag.
The toasted onions are salty and sweet, a perfect crunchy topper for my end of summer soup.
Grilled Chilled Corn, Bacon and Seneca Crisp Onion Summer Soup Recipe
- 4 ears fresh sweet corn, husks and silk removed
- 1 bell pepper
- 1 jalapeno pepper
- 12 strips applewood smoked bacon
- 3 Tbsp all purpose flour
- 1 tsp apple cider vinegar
- 32 oz chicken stock
- 3/4 cup heavy cream
- Salt and pepper to taste
- 1 bag Seneca Crisp Onions
Preheat the grill on the low. Place the sweet corn and peppers on the grill. Turn every few minutes.
Cook the bacon in batches until crispy. Drain, cool, and crumble. Reserve 3 Tbsp bacon fat.
After 15-20 minutes remove the peppers from the grill when their skin is mostly charred. Place the peppers in a small paper bag and allow them to steam for at least 10 minutes.
Grill the corn for another 5-10 minutes until softened and slightly charred. Remove from the heat and allow to cool. Remove and discard the charred skins, core and seeds from the peppers. Cut the corn from the cob and chop the peppers into small pieces.
Heat up the reserved bacon fat in a large saucepan. Add the flour and stir frequently for 2-3 minutes. Add the cider vinegar, chicken stock, and cream. Stir in 2/3 of the corn kernels and 2/3 of the chopped peppers. Bring to a light simmer, stirring frequently. Salt and pepper to taste.
Simmer the soup for a few minutes until just slightly thickened then remove from the heat. Blend well using a submersion blender or regular blender. Strain the mixture into a clean container, pushing all of the the liquid from the remaining pulp.
Refrigerate for at least 1 hour until chilled. Serve with the reserved corn, chopped peppers, and a handful of Seneca Crisp Onions on top.
Makes 8-10 servings.
Thanks to the kind folks at Seneca Farms for sending me your tasty Crisp Onions to blog about. Most onions just make me cry (when I cut them), but your Crisp Onions make me smile!
Thank you for reading my blog. “Peace man…”
Brad
