Parmesan-Corn Soup

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Submitted by derMoerder

This is a dish from my four-course cheese menu for Iron Chef SA XV:The Big Cheesy

  1. Parmesan-Corn Soup
  2. Goat Cheese Tart
  3. Bleu Peanut Butter and Cherry Sandwich
  4. Cheese Mousse with Summer Berries



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Ingredients (Serves 4)[edit]

  • 6 ea Corn on the Cob
  • 1/2c Chopped Sweet Onion
  • 3 Tbsp Roasted Garlic
  • 235g Parmigiano-Reggiano, grated
  • 1 tsp Sugar (opt)
  • 500ml Cream
  • 750ml Veg Stock
  • 5 Slices Bacon
  • 4 Slices Prosciutto
  • Tabasco TT
  • 1 Bay Leaf
  • 4 Sprigs Thyme
  • 1 Tbsp Butter
  • 2 Tbsp Cream, for garnish

Procedure[edit]

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  • Cut the corn kernels from the cobs. Reserve the cobs! Also reserve a Tbsp of kernels per serving for garnish.
  • Roughly chop the bacon and onion. Sweat the bacon, and then the onion in the bacon's fat.


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  • Deglaze the pan w/ the vegetable stock and add the corn, cobs, a heavy pinch of salt, roasted garlic, bay leaf, and thyme.
  • If the corn is less than perfect, try adding a tsp of sugar. This won't be necessary if you're making this in the summer in NJ. Mmm, Jersey corn.


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  • Simmer until the corn is cooked thoroughly and you still have a couple cups of liquid left.
  • Remove the cobs and herbs, and separate the liquid from everything else. Place the solids, cream and Parmigiano-Reggiano cheese into the blender.
  • Blend the everloving shit out of this, adding the cooking liquid as necessary until you get a nice thick soupy consistency.
  • Pass through a basket strainer or chinois. Season finally with salt, white pepper and a touch of tabasco.


  • Crisp up the prosciutto slices in a 350° oven. Just lay them out on a sheetpan and let them go until stiff enough to stand up.
  • Saute the reserved corn in the butter. Season with salt and pepper.
  • Fill a bowl with the soup and drizzle with the cream. Place some of the corn in the center and the prociutto crisp to the side. Done!


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