"In the summer, we get great corn from Chino Farms [in Rancho Santa Fe, California]; it's really delicious," says Wolfgang Puck. He uses both creamy grated corn and sautéed kernels to make this satisfying soup, which he serves with a chile-spiked cream. "My young son Oliver loves the sweetness of the corn soup," Puck continues. "But I don't give him any jalapeño crema." More Recipes from Wolfgang Puck
The soup can be refrigerated overnight; reheat gently. the jalapeño crema can be refrigerated for 4 hours.
This lusciously sweet corn soup gets smokiness from the bacon, making it an almost ideal match for a full-bodied California Chardonnay with a hint of smoky oak in its aroma. Napa Valley's warm weather often results in voluptuous whites.