Kevin Taylor’s Smoked Sweet Corn Soup

Mark Woolcott Photography, Patricia Bainter, The Patrician PaletteSMOKED SWEET CORN SOUP

Restaurant Kevin Taylor  kindly shared with me Chef Kevin’s Smoked Sweet Corn Soup. It’s pretty easy to make and easier to eat. The ingredients list is refreshingly simple, yet the soup has a fairly complex taste. My only modification was to use prosciutto in lieu of bacon. It has a comforting natural creaminess with a slightly spicy kick. Fresh corn from my own garden made it even more satisfying.

I recently had the pleasure of touring the newly-renovated Restaurant Kevin Taylor by Chef Kevin’s charming wife, Denise. The sophisticated setting was designed by Chef Taylor, and features abalone and Swarovski crystal chandeliers, custom-designed furniture, hand-blown glass art by local artist Mike Saull, and fresh flowers. The restaurant is a reflection of the natural elegance of both Chef and Mrs. Taylor.



Chef Kevin Taylor – Kevin Taylor Restaurant Group
Makes 10 cups

10 ears corn on the cob
Vegetable Oil
½ cup diced bacon (about 5 strips)
1 medium white onion (rough chopped)
2 tablespoons ground cumin
2 ½ quarts water
1 large chipotle chile
1 ½ tablespoons salt
2 ½ tablespoons fresh lime juice

Lightly coat ears of corn with vegetable oil. Charbroil corn on grill, turning frequently until majority of kernels are dark brown. Remove kernels, cutting close to cob so as to remove as much starch as possible.

In a large pot, sauté onion and bacon until bacon browns. Add cumin and cook for another 2-3 minutes. Add corn to onion, then add water and chipotle. Boil slowly for 1 hour.

With a hand-held blender or food processor, puree soup on high speed 3-4 minutes. Add salt and lime juice. Strain through a china cap. Reheat to serve.

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