Freeze a few batches of our Sweet Corn and Squash Soup with Crispy Pancetta and enjoy the fresh flavor of summer corn well into the fall.
I grew up in Nebraska, the Cornhusker state, so fresh sweet corn was a staple at nearly every August meal. Farmer’s markets weren’t all the rage back then. If you wanted sweet corn, you drove to a handful of locations around town and found the farmer who was selling it from the back of his or her pickup truck that day. It doesn’t get much fresher than that!
But even a diehard corn lover can only eat corn on the cob for so long before needing to shake it up. This Sweet Corn and Squash Soup with Crispy Pancetta is a great way to enjoy sweet corn’s just-picked flavor (without having to floss after every meal!)
Just a handful of fresh ingredients comprise this mild-tasting soup, and keeping it simple really allows the fresh flavors to shine through. Once the veggies have cooked, a quick spin through the blender creates a super smooth, almost silky soup. I personally like to give my soup a little more substance, so I garnished the bowl with some diced crispy pancetta. Having that bite of salty crunch made this soup feel more like a meal than an appetizer.
If your corn is really sweet, sprinkle some chives on top. The garlicky flavor cuts the sweetness just enough to achieve that ideal sweet-savory balance. And it just looks pretty, too! This soup freezes very well, so make a double batch and enjoy the flavor of fresh August sweet corn well into the fall.