Ingredients
  • 8 slices bacon, diced
  • 2 Tbsp unsalted butter
  • 1 medium brown onion, diced
  • 1/4 cup plain flour
  • 2 cloves garlic, minced
  • 5 cups water – (chicken broth or vegetable broth may be substituted)
  • 8 ears yellow sweet corn – (husks and silks removed)
  • 1 lb potatoes, sliced into 1/2 inch pieces
  • 1/4 tsp dried thyme
  • 1/4 tsp smoked paprika
  • salt and black pepper, to taste
  • 1 cup heavy cream
  • handful of chopped fresh chives

Directions

  • Slice corn kernels off the cob and set aside.  Take each ear of corn and hold it over a bowl.  Use either the back of your knife or a spoon and scrape any remaining pulp and juice from the cobs.
  • Cook bacon pieces in a large heavy bottomed pot over medium heat.  Cook for about 5-8 minutes, or until bacon is crisp.  Use a slotted spoon to move to a paper towel lined plate and set aside.
  • Use a clean paper towel to absorb some of the bacon grease, reserving about 1 Tbsp of grease in the pot.  Add butter and melt over medium heat.
  • Add diced onions and cook about 5 minutes, until soft.  Add garlic and flour and cook about 1 minute, stirring often.
  • While whisking, pour in water and increase heat to medium-high.  Add in corn, potatoes, thyme, smoked paprika, and salt and pepper.  Stir and bring to a low boil, then reduce heat to medium-low and simmer.
  • Simmer, stirring every so often, for 15-20 minutes, until potatoes are fork tender.
  • Use an immersion blender to blend about half the soup until smooth. Stir the blended soup back into the pot.
  • Add in heavy cream and about half the chives.  Stir in and heat through.
  • Serve sprinkled with remaining chives and cooked bacon pieces, if desired.