Cream of Corn and Bacon with Le Baluchon

Name: Cream of Corn and Bacon with Le Baluchon
Prep time: 20 min
Cook time: 35 min
Yield: 6
Ingredients: 2 tbsp butter, unsalted; 4 slices bacon; 1 onions; 2 stalks celery; 1 yellow or red sweet peppers; 4 cups frozen corn kernels; 3 cups chicken broth; 1 cup whipping cream 35%; 1 tsp lemon; 2 tbsp chives, fresh; 1 cup Baluchon cheese; 1 pinch salt; ground pepper to taste

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Preparation : 20 min Cooking : 35 min

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Ingredients

2 tbsp	butter, unsalted	28 g
4 slices	bacon	80 g
1	onions	200 g
2 stalks	celery	140 g
1	yellow or red sweet peppers	200 g
4 cups	frozen corn kernels	400 g
3 cups	chicken broth	750 mL
1 cup	whipping cream 35%	250 mL
1 tsp	lemon juice, freshly squeezed	1/4 lemon
2 tbsp	chives, fresh	6 g
1 cup	Baluchon cheese, grated	80 g
1 pinch	salt [optional]
	ground pepper to taste

Method

Sauté bacon, onion, celery and yellow pepper in 1 tbsp. (15 ml) butter until they are brown (approximately 10 minutes). Add 2 cups (500 ml) corn kernels and chicken stock. Mix and bring to a boil. Add salt and pepper to taste. Let simmer for 20 minutes.
Blend vegetable preparation and chicken stock until nicely puréed. Pour purée into saucepan and add 1/2 cup (125 ml) of cream and 1/2 cup (125ml) of Le Baluchon. Reduce heat and continue cooking for approximately 10 minutes
Meanwhile, sauté remainder of corn with the remaining butter in a frying pan until golden (approximately 5 minutes). Add sautéed corn kernels to soup. Set aside.
Whip remainder of cream until soft peaks are formed. Add lemon juice and chives. Season with salt and freshly ground pepper.
Pour cream corn into bowls. Put some of remaining grated Le Baluchon on each portion. Garnish with a teaspoon of the chive and cream mixture.