This is a summertime classic, best enjoyed when the corn is fresh, sweet and flavorful. If, however, you're craving a burst of summer flavor in the depth of winter frozen corn kernels make a suitable substitute.
6 slices smoked bacon
2 tablespoons unsalted butter
1 yellow onion, diced
3 large ribs celery, diced
1 large carrot, diced
1 jalapeño pepper, seeded and finely chopped (optional)
5 cups chicken stock
2 cups diced red skin or new potatoes
6 cups fresh corn or 3 (10-ounce) packages frozen corn, thawed
3/4 cup heavy cream (can substitute light cream or half-n-half if desired)
Pinch cayenne pepper
Salt and ground black pepper to taste
- Using a large soup pot fry bacon until crisp and remove from heat, patting excess fat off with paper toweling.
- Add butter to the pan and melt with bacon drippings. Add onion and celery, carrot and jalapeño if using and cook until vegetables are just tender.
- Add stock to soup pot and then potatoes. Cook until potatoes are tender.
- Purée 4 cups of the corn in a blender adding a small amount of hot stock while blending. (Caution! Hot liquids create steam which will blow the top off the blender! Be sure to securely hold blender lid down!)
- Add puréed corn, 2 cups remaining whole kernels, and cream. Add pinch of cayenne and adjust seasonings to taste.
- To serve, garnish individual bowls with the cooked crumbled bacon.
Makes 4 servings.