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Prep Time: 15 Minutes Cook Time: 55 Minutes |
Ready In: 70 Minutes Servings: 6 |
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If substituting turkey bacon, add 1 Tbsp. butter when rendering and 3 extra Tbsp. at the end. Best made 2 days ahead of time if using frozen corn. Substitute 1 c corn kernels tied in cheese cloth for corn cobs. Ingredients:
4 slices bacon, finely chopped |
1 small onion, chopped |
2 medium celery ribs, diced |
6 small ears of corn |
4 1/2 cups milk |
2 medium potatoes, peeled and diced |
1 1/2 teaspoons salt |
1/2 teaspoon white pepper or 1/2 teaspoon black pepper |
1 tablespoon unsalted butter |
Directions:
1. Place bacon in a soup pot and cook, stirring, over medium heat until it releases all of its fat and starts to crisp, about 10-15 minutes.
2. Leaving the bacon in the pan, spoon off and discard all but 2 tablespoons of the fat.
3. Add onion and celery and cook, stirring, until tender and slightly browned, about 10 minutes.
4. Remove kernels from ears of corn and set them aside. Add milk and potatoes to the pot. Add cobs to the pot and submerge them. Bring to a boil and then reduce the heat to simmer until potatoes are tender, about 10-15 minutes.
5. Remove the cobs and stir in the kernels along with salt and pepper. Simmer gently until corn is tender, about 5 minutes.
6. Remove 1 1/2 c of the solids with a slotted spoon and puree them until smooth. Return them to the soup.
7. Add butter and let stand until butter is melted.
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