I had fresh corn on the cob in the refrigerator and felt like something hearty for dinner so came up with this soup. I served it with my buttermilk biscuits. For some spice and added flavor add some chili powder.
Prep time: 15 minutes
Cooking time: 25-30 minutes
Yield: 4-6 servings
1/2 pound thick cut smoked bacon(6 slices) cut crosswise into 1/2 inch pieces
1 medium yellow onion cut into 1/2 inch dice
3 green onions, thinly sliced
2 celery ribs cut into 1/2 inch dice
1 red bell pepper, stemmed, seeded and cut into 1/2 inch dice
2 tsp fresh thyme, chopped up
1 teaspoon chili powder-optional
5 cups fresh corn kernels-about 6 cobs
2 cups of half and half
2 cups low sodium chicken broth
1 large russet potato, peeled and coarsely grated-you could also use a thin skinned red, yellow or white potato grated with the skin on.
Sea salt and freshly ground black pepper for seasoning
1. Cook the bacon in a 5- to 6-quart Dutch oven or other heavy-duty pot over medium-high heat until browned and crisp, about 5 minutes. With a slotted spoon, transfer the bacon to a paper-towel-lined plate. Pour off and discard all but 2 Tbs. of the bacon fat.
2. Return the Dutch oven to medium-high heat and add the onion, half of the green onions, the celery, bell pepper, and thyme. Cook, stirring occasionally, until the vegetables begin to soften, about 5 minutes. Add the corn and cook until softened, about 2 minutes. Stir in the chili powder now if you like and cook for 30 seconds.
3. Add the half-and-half and chicken broth and bring to a boil. Add the grated potato, lower the heat to medium, and cook, covered, until the potato is cooked through, about 10 minutes. The grated potato will thicken the soup, so don’t worry if it seems thin. Season to taste with salt and pepper and transfer to 4 large soup bowls. Garnish with the reserved bacon and green onion, and serve.