CORN SOUP WITH TOMATO-BACON TOASTS

Corn Soup with Tomato-Bacon Toasts image

Provided by Martha Stewart

Time 1h35m

Number Of Ingredients 10

4 slices bacon (about 6 ounces)
1 small yellow onion, chopped (1 cup)
1 clove garlic, minced (1 teaspoon)
Kosher salt and freshly ground pepper
4 1/2 cups fresh corn kernels (from 5 to 6 ears)
1/2 cup sour cream
4 slices rustic country bread
4 ounces hard, sharp cheese, such as manchego, thinly sliced
2 medium tomatoes, sliced into 1/4-inch rounds
Extra-virgin olive oil, for drizzling

Steps:

In a large straight-sided skillet, cook bacon over medium heat, turning once, until crisp, 10 minutes. Transfer to paper towels. Add onion, garlic, and a pinch of salt to skillet; cook, stirring, 8 minutes. Stir in 4 cups corn, then 2 cups water; season with salt and pepper. Bring to a simmer; cook, stirring occasionally, until corn is tender and most of liquid has evaporated, about 10 minutes. Transfer to a large bowl; stir in 1 1/2 cups ice water and sour cream. Blend corn mixture (in two batches, if necessary) until smooth. Refrigerate, stirring occasionally, until cold, 45 minutes.
Toast bread. Top with cheese, tomatoes, and bacon; season with salt and pepper. Ladle soup into bowls. Garnish with remaining 1/2 cup corn, more pepper, and drizzles of oil; serve.