Corn and Bacon Soup with Jalapeño Crema
""In the summer, we get great corn from Chino Farms [in Rancho Santa Fe, California]; it's really delicious," says Wolfgang Puck. He uses both creamy grated corn and sautéed kernels to make this satisfying soup, which he serves with a chile-spiked cream. "My young son Oliver loves the sweetness of the corn soup," Puck continues. "But I don't give him any jalapeño crema."..."
INGREDIENTS
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10 medium ears of corn, shucked
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3 tablespoons extra-virgin olive oil
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2 ounces lean bacon, finely diced (1/2 cup)
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1 celery rib, finely diced
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1/2 cup finely diced onion
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1/2 cup finely diced yellow bell pepper
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3 cups whole milk
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1 1/2 cups heavy cream
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Kosher salt
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Pinch of cayenne pepper
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1/4 cup sour cream
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1 jalapeño, seeded and minced
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2 tablespoons chopped cilantro, plus cilantro leaves, for garnish
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1/2 teaspoon fresh lemon juice
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Freshly ground white pepper
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