Cook’s Country Magazine
- 6 6 6 ears corn
- 2 15 2 15 2 15 oz cans whole kernel corn, drained
- 5 5 5 cups chicken broth
- 3 3 3 slices bacon, chopped fine
- 1 1 1 onion, chopped
- Salt and pepper
- 1 1 1/2 lb red potatoes, scrubbed and cut into 1/2 inch dice
- 1 1 1 cup heavy cream
- 4 4 4 scallions, sliced thin
Prep corn butting kernels from ears; reserve kernels and cobs separately. Puree canned corn and 2 cups broth in blender until smooth.
Saute vegetables. Cook bacon in Dutch oven over medium heat until crisp, about 8 minutes. Using slotted spoon, transfer bacon to paper towel-lined plate and reserve. Cook onion, corn kernels, ½ teaspoon salt, and ¼ teaspoon pepper in bacon fat until vegetables are softened and golden brown, 6-8 minutes.
Finish Soup. Add potatoes, corn puree, remaining broth, and reserved corn cobs to Dutch oven and bring to boil. Reduce heat to medium-low and simmer until potatoes are tender, about 15 minutes. Discard cobs and stir in cream, scallions and reserved bacon. Season with salt and pepper. Serve.
(Can be refrigerated in airtight container for 3 days)