I am going to riff on soup for the next several weeks. I will be elated over the change in season until I am winter weary and ready for spring. But these are the early days of fall, and I’m down the rabbit hole for soup.
Here are things I love about soup:
-Cook once and eat for days
-Makes your house smell like a home
-Makes a filling meal with the addition of a salad. Bread, if you must!
-Uses all the little bits going to waste to make a meal
-Endless varieties from creamy comfort food to simple broth to cure what ails you
-A small amount of meat (or not) and a whole lot of vegetables equals cost-effective eating
-A proven fact that hot soup fills you up faster than any other type of meal
-Every culture on the planet makes soup
Right now, I am feeling the clash of both culture and seasons. It is the last of the corn season here in the South, and the green chili roasting season in the Southwest. Taking those two items in combination and adding smoky bacon is perfection in a bowl.
I made this soup for myself as I was preparing to travel and stored it in the freezer. I DO NOT in any way, shape, or form appreciate the indignities of flying. When I was younger, airlines cared about their customers. Giving good value and personal space for money was a selling point. Those days are long gone, and traveling for me has lost all of its glamor.
I landed on a flight home from New Mexico ass weary, sticky, and feeling germy. I had slogged through the ick of two airports and two planeloads of people. I arrived home near midnight and took a container of this soup out of the freezer and set it in a bowl of cold water to thaw. I then retreated to the shower where I washed all the travel stank down the drain, unpacked my bag, and returned to the kitchen to heat up my soup.
I broke down with the first spoonful.
It was like flipping a mood switch from negative to positive. Yes, I was tired and emotionally weary. Yes, I had listened to a toddler in the next row scream for more than three hours. Yes, I felt bad for the parents of that toddler when the dad looked at me in apology and blurted out that this was not the end to the vacation he had imagined. Yes, I felt bad about returning to my home 1600 miles away rather than being close by to help with family health issues. I was a hot mess of conflicted emotion.
But this soup changed all of that. All I could do was dissolve into the relief of a meal that overwhelmed my senses.
Tender corn? Check.
Hot green chili? Check.
Clean sheets and my own pillows?
- Bacon-6 slices cut spoon size
- Onion-1 medium chopped
- Corn-fresh, 6 ears, kernels cut from the cob
- Green Chili-New Mexico or Hatch, frozen or canned 4-8 ounces
- Chicken Stock-1 quart
- Water-2 cups
- Olive Oil-2 tsp
- Salt-2 tsp
- Pepper-black, 1 tsp
- Heat a soup pot over medium flame and add olive oil. Add bacon pieces and sauté until fat is rendered and bacon is cooked but still soft.
- Remove bacon from the pan and reserve
- Add onions to pan and stir. Cook until softened and slightly browned.
- Add fresh corn and stir, allowing the corn to cook for about 2 minutes.
- Add green chili, bacon, chicken stock and water and stir to combine
- Raise the heat to high and season with the salt and pepper. When the soup comes to a boil, put the lid on and turn heat down and allow the soup to simmer for 30 minutes.
- Taste for salt and adjust as needed.