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Le Chaudron recipe
Soupe de mais et poivrons
Corn and pepper soup with crispy bacon
⏱ 30 minServes 4Easy180 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
800 g (28 oz)sweet corn kernelsfresh or canned
2red bell peppers
1yellow bell pepper
2yellow onions
4 clovesgarlic
1fresh red chilioptional
60 g (2 oz)unsalted butter
1 L (4¼ cups)chicken stock
200 ml (¾ cup)thick crème fraîche
200 g (7 oz)smoked lardons
3 tbspolive oil
1 tspsmoked paprika
1 tspground cumin
1bunch of fresh cilantro
1lime
1 tspfleur de sel (flaky sea salt)
1 tspfreshly ground pepper
- 800 g (28 oz) sweet corn kernels fresh or canned
- 2 red bell peppers
- 1 yellow bell pepper
- 2 yellow onions
- 4 cloves garlic
- 1 fresh red chili optional
- 60 g (2 oz) unsalted butter
- 1 L (4¼ cups) chicken stock
- 200 ml (¾ cup) thick crème fraîche
- 200 g (7 oz) smoked lardons
- 3 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 1 bunch of fresh cilantro
- 1 lime
- 1 tsp fleur de sel (flaky sea salt)
- 1 tsp freshly ground pepper
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Prepare the 800 g (28 oz) of corn (if fresh, cut the kernels off the cobs; if canned, drain well). Set aside 200 g (7 oz) for garnish and keep 600 g (21 oz) for the soup.
- Stem and seed the 2 red peppers and the yellow pepper and cut into 3 cm (1 in) pieces.
- Thinly slice the 2 yellow onions. Remove the germ from the 4 garlic cloves and chop them. Seed and thinly slice the chili (optional, to taste).
- Heat 3 tbsp of olive oil and the unsalted butter in the large saucepan over medium heat and cook the onions for 8 minutes until golden.
- Add the garlic and chili and cook 1 minute, stirring constantly. Stir in the smoked paprika and ground cumin and toast for 1 minute over low heat.
- Add the peppers and the 600 g (21 oz) of corn and cook for 5 minutes, stirring often. Pour in hot chicken stock to cover, season with fleur de sel and plenty of pepper, bring to a simmer and cook for 20 minutes.
- Blend right in the pan with an immersion blender until velvety; add a little hot stock if too thick. Stir in the thick crème fraîche.
- Meanwhile, crisp the 200 g (7 oz) of smoked lardons in the small dry skillet for 5 minutes. Serve the soup piping hot topped with the lardons, reserved corn, chopped cilantro and a squeeze of lime.
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