Turn this creamy soup into a savory dish by adding crispy bacon slices.
4 ears fresh corn, husks removed
1 (32-ounce) container chicken stock
4 slices bacon, chopped
1 small clove garlic, minced
1 tsp. chopped fresh thyme, plus more for serving
3 medium red potatoes, peeled and chopped (1 pound)
1 c. half-and-half
freshly ground black pepper
- Cut corn from cobs. Working over a bowl, scrape cobs with the back of a butter knife to remove milk and pulp. Combine cobs and chicken stock in a large saucepan. Bring to a boil over medium-high heat. Reduce heat to medium and simmer, 30 minutes. Discard cobs.
- Meanwhile, cook bacon in a large Dutch oven over medium heat, stirring occasionally, until crisp, 8 to 10 minutes; transfer to a paper-towel-lined plate. Discard all but 1 tablespoon pan drippings. Add onion and cook, stirring occasionally, until tender, 4 to 6 minutes. Add garlic and thyme and cook for 1 minute.
- Stir in reserved corn, corn milk and pulp, chicken stock, and potatoes. Bring to a boil over medium-high heat. Reduce heat to low and simmer just until potatoes are tender, 14 to 16 minutes. Stir in cream and reserved bacon. Season with salt and pepper.
- Serve top with additional thyme.
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