Sweet Corn Soup with Crispy Pancetta: A Popup Potcorn Collab
Photography by Monica Lo for Popup Potcorn
Corn is at its peak sweetness right now! The kernels are tender and bursting with bright flavors—I can’t get enough! This Sweet Corn Soup with Crispy Pancetta & Popup Potcorn is the perfect appetizer for dining al fresco for your buds. With this recipe, each serving is a microdose of THC; if you’d like a more potent edible, feel free to substitute regular butter with your preferred dose of cannabis-infused butter.
Sweet Corn Soup with Crispy Pancetta & Potcorn
Serves 6
Dosage: 10mg total*
Ingredients:
• 1/4 cup pancetta, cubed
• 2 Tbsp butter*
• 2 cups corn kernels, fresh
• 1/2 white onion, diced
• 2 garlic cloves, minced
• 2 cups chicken broth
• 1 cup heavy cream
• Salt and pepper
• 1 bag Popup Potcorn, popped
• Chives, to garnish
Directions:
1. Cook pancetta over medium heat until crisp. Drain pancetta on a paper towel and set aside. Reserve oil to cook with.
2. In a saucepan, heat pancetta oil and butter. Add onions and garlic and cook until onions are translucent, about 2 minutes. Add fresh corn and cook until it begins to brown, about 5 minutes.
3. Add chicken broth and bring to a boil. Turn the heat down to a simmer, add heavy cream, and allow to reduce and thicken, about 10 minutes.
4. Puree in blender. Salt and pepper to taste. Garnish with a handful of Popup Potcorn, pancetta, chives, and cracked black pepper.
*Feel free to substitute regular butter with your preferred dose of cannabis-infused butter if you’d like a stronger edible.
