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- Hey, guys, it's Joseph.
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I am here filling in for Ms. Paula while she is taking
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some time to do some vacationing with her grandkids.
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And it is truly a joy
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and an honor to be with you guys again today.
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And we are going to be making a beautiful summer corn salad,
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excuse me, salad soup.
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It's gonna be delicious and it's simple and so nice
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and easy to make for summer, great for a weeknight meal,
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and I think you guys are gonna enjoy this very much.
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So what we're going to do now is we're going to take our pot
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We're going to do this one,
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and we're going to take some pancetta
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and render down the fat.
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This is a cured bacon, that's Italian.
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If you don't have access to pancetta,
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you can use just regular bacon.
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And what we're going to do is we're going
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to take maybe about five to seven minutes
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just to render this down until it becomes brown.
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Okay, so now we've just browned our pancetta.
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As you can see, it's beautiful golden brown.
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And now what we're going
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to do is slice up some red potatoes.
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I love red potatoes in soup
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because it still holds its shape while it cooks down,
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but it has a delicious, buttery flavor
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that I think pairs really well with the corn.
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And so we're gonna just slice this and add this in.
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And you don't really need to brown it.
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We're just going to coat the potatoes in the fat
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from the pancetta, which is just gonna be extra delicious.
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Remember, we've mentioned in our other videos,
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fat equals flavor, and this is just one of those things
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that's gonna make it taste absolutely delicious.
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And so, like I said, we're not gonna let that brown.
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We're gonna just turn it up a little bit
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just so that it can keep cooking down.
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And we're also going to add in a little bit
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of chopped green onion.
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You can keep some of this onion for a garnish on the top
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of it, but I like to do just fresh herbs on the top of it.
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But again, it's up to you.
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If you want to add a nice little fresh onion flavor
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on the top once it's done, you can do that.
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So this is the only onion that's going in here.
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You could add like fresh yellow onion if you want,
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but I think the green onions are pretty mild,
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and it adds just a nice subtle onion flavor
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because you want the corn to be really the star
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And so we're now just gonna let this brown a little bit
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and cook down for a minute
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and then we're going to add in our chicken stock.
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And now we're gonna add in our chicken stock.
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And we are also going to add in our white cream corn.
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Now, in the south, they have these wonderful cream corns
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in this log that you can get in the frozen section.
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It's silver queen corn, which I've heard Ms. Paula say many,
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many times is the best corn, and I actually agree,
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this is absolutely delicious.
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It's one of my favorite things
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to use when I'm down here in the south.
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And so if you don't have access to this, like, you know,
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I'm from Baltimore and I live in Los Angeles,
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but we do not have this
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in our grocery store readily available
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like they do in the south.
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a really good quality cream corn that's canned.
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Just, you know, do your research
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and find one that's really, really good and delicious.
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And so we're going to just add this in,
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and I'm actually going to just poke a, whoo!
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Hole in it, and we're gonna put it here
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in this little jug that we used our chicken stock in.
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And then we're going to add
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this beautiful, beautiful corn right into our soup.
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And this is just going to cook down for a few minutes.
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Okay, let's add this in.
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We'll clean up the mess later.
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And so now we've just added all of this in.
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We're gonna let this reduce maybe for the next 15,
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20 minutes just until the potatoes become cooked down
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and the soup actually becomes just a little bit thick
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and reduce, and we'll be right back.
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And just to guild the lily, we're going
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to add some delicious heavy cream into this as well,
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and that's just going to make it super luscious, delicious.
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And we're also going to add a couple tablespoons of butter.
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You might think it already has enough fat
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from the pancetta, but the butter just adds another level
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of solidity to as well the salted butter,
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because right now, as you can see,
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we have not added any salt to this.
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And so we're going to add our salt
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and pepper more towards the end
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because we wanna do a taste check first
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and then we will be able to test the seasoning
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and see what we need to add.
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And so we're just gonna let this cook down again
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for the next 15, 20 minutes, and then we'll plate it
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and show you the finished product.
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Okay, so now you can see that our soup is beautifully done.
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It is thin because it is a summer soup.
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You know, in the summer
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you don't want really thick, hardy soup because it's hot,
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but if you do want it a little bit thicker,
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then you can add a little bit of corn starch,
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make a little slurry with that,
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or you can just use some flour, a little bit
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and then that would thicken it a little bit.
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But like I said, because it's summer,
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you don't want it super duper thick.
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And so what we're going to do now is we're going
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to plate this up and I'll show you guys how to garnish it.
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I wanna make sure I get plenty of corn and potato.
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This is absolutely exquisite.
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This is a great dish to serve too as well
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like at a dinner party.
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If you wanted a nice first course that is light,
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that showcases fresh, delicious local vegetables,
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if you have corn in your area, this is a good dish
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to create for your guests.
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And so now what we're going to do is we're going
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to garnish it with a little bit
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of our delicious fried pancetta.
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I'm also going to add a dollop of creme fresh
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just to, again, guild the lily a little bit.
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And then what I like to do is just take a little bit
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of fresh dill and put that there.
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And then if you want, you could add
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just a couple leaves of parsley.
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This is really fancy for a dinner party.
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So yeah, if you're doing it on the weeknight,
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you cannot do it this way,
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but I'm real bougie, so I would do this just for myself.
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And now we're going to taste.
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What I am gonna do though is I'm gonna add a little bit
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of fresh black pepper.
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I think black pepper goes (Joseph sprinkles pepper)
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And we're gonna give this a taste.
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See how beautiful, it's still, it's thin,
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but you can actually see the texture of the corn.
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You can see the green onions.
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You can see the potatoes.
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And so I just like to take a little bit
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of the creme fresh, a little bit of the pancetta.
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I think this is a recipe
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that you guys will enjoy very, very much.
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Again, super easy, wonderful for summer,
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and I hope you guys really enjoy it, and loving best dishes.
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Hey, y'all, it's Paula Deen.
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Now, if you enjoyed this video, be sure to like it
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and click the subscribe button as well as the notification
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bell to be alerted when I post a video.
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Love and Best Dishes Y'all.
