This thick and creamy soup is the perfect dish to highlight the crisp sweetness of fresh corn and makes for a hearty veggie-centric main dish.
- 6 ears corn (About 4 cups)
- 8 cups broth
- 4 slices bacon
- 1 onion, chopped
- 2 ribs celery, chopped
- 1 red bell pepper, chopped
- 2 tbs flour
- 1 bay leaf
- 1 tsp turmeric
- 1 1/2 lb potatoes, half inch dice
- 2 cups half-and-half
- Salt and pepper, to taste
- Shuck the corn to strip the kernels. Place the cobs in a saucepan and cover with broth or stock. Bring to a boil, then cover and reduce to a simmer.
- Cook the bacon in a large stock pot over medium heat. Once crispy, remove and set aside, keeping the drippings in the pan.
- Add the onion and cook about 5 minutes to give it a head start. Add the celery and red bell pepper, then continue cooking until the onion is translucent, about 5-6 minutes more.
- Sprinkle in the flour and cook another minute more. Remove the cobs from the heated broth, and add the broth to the stock pot. Also add the bay leaf, turmeric, potatoes, salt, and pepper. Bring to a boil, then reduce to a simmer. Cook until potatoes are tender, about 20 minutes.
- Add the corn and half and half and let heat through without boiling.
- Serve, garnished with freshly chopped chives, strong white cheddar, or a dollop of sour cream. That crunchy bacon from earlier makes a great garnish as well.