Tank Garage Winery

Method:

Place stockpot over medium heat and add 2-3 tbs of olive oil. When you notice a slight ripple to the olive oil, you are ready to begin cooking. Add sliced shallots and season with salt and pepper, stirring occasionally, until translucent and tender. Add garlic, serrano chile, and red curry paste and cook until fragrant. 

Meanwhile, remove husks and silks from corn and set one ear aside. Using a knife, cut the kernels from the remaining five ears, and break cobs in half. Add kernels, broken corn cobs, and the remaining full ear of corn to the stockpot. Add chicken stock and water as needed until ingredients are just covered. Season with salt and pepper and simmer uncovered for 10-15 minutes. 

Remove the whole ear of corn and allow to cool. Using a knife, cut kernels from cob and set aside for garnish. Continue simmering the remaining soup ingredients for an additional 15 minutes. Remove broken corn cobs and discard. 

Using an immersion blender or countertop blender, puree soup until smooth. Tip: This step can take several minutes. Be patient! Once smooth, pass the soup through a fine-mesh sieve to remove any fibers and kernels that may be left behind (this step is optional, but makes a huge difference in the texture of the soup!).

Return soup to the stockpot, add coconut milk, and stir to combine. Depending on desired thickness, you may need to simmer for an additional 10 minutes or add water to adjust the consistency. Taste and adjust seasoning as necessary.

To serve, ladle into soup bowls and garnish with pumpkin seed oil, chopped bacon, corn kernels, torn cilantro, and thinly sliced serrano chiles. 

Tip: This soup can be served warm or chilled.