Grilled Corn & Cheddar Soup

By á-8242

Ingredients

• 3 ears fresh corn, husks removed
• 5 slices bacon, cut into 1/2" pieces
• 2 T OO
• 1 onion, finely chopped
• 1 T all-purpose flour
• 4 c veg or chick stock
• 1 large or 2 med russet potatoes, peeled & diced
• 3/4 c heavy cream
• 6 oz shredded ched ch
• 2 t kosher salt
• Grd blk pepper
• 2 T chopped fresh chives, green onions or flatleaf parsley

Preparation

Step 1

Prepare grill for med-high heat or heat a rigid grill pan over high heat
Grill corn, turning occas, until lightly charred & the kernels soften slightly, about 5 min Set aside to cool
When corn is cool enough to handle, using a sharp knife, cut kernels from cob, scraping the cob to release its juices - Set aside
In Dutch oven or soup pot, cook bacon over med heat until crisp
Remove with slotted spoon to drain on paper towels
To drippings in the pan, add OO
Saute onion in the OO & drips until translucent, about 6 min
Sprinkle flour over onion & cook, stirring, for 2 min
Add stock, potatoes, corn kernels, corncobs & juice and bring to boil
Reduce heat & simmer 12 - 15 min or until potatoes are tender
Remove & discard cobs
Reserve about 1 c mix
Using an immersion blender, puree the soup in the pot to dersired consistency
Stir in cream & cheese & continue cooking just until cheese melts
Do not boil
Stir in reserved mix
Season w/s&p
Garnish w/bacon & chives