We had a cold week this winter when I felt the need to be as cozy as possible [4F outside (-13.8C), and snowing]! This recipe fit the bill and made about 4 servings.
Ingredients
1 tbsp unsalted butter
1/4 bacon, diced
1 large onion, diced finely
1 clove garlic, minced
1 tsp dried thyme
5 cups yellow corn kernels (I used frozen, but if you want to use fresh, use 5 ears of corn.)
4 cups stock (chicken or vegetable)
1 lb fingerling potatoes, chopped into small pieces
3/4 cup heavy cream
Salt and pepper to taste
Parsley and/or chives if desired
Melt the butter in a large pot. (I used a 3.5 qt dutch oven.) Add the bacon and cook until crisp. Set aside the bacon to drain on paper towels, but save the remaining oil. Toss in the onions and thyme and cook until translucent and a little browned. Add in the minced garlic, corn and some salt and pepper and cook for 5 more minutes.
Add stock and potatoes and bring the whole thing to a boil. Reduce heat to medium and simmer until the potatoes are tender. This took about 10 minutes for me. Using an immersion blender, blend about 1/2 of your soup, leaving nice chunks in the other half. Stir in your heavy cream. Taste and season with salt and pepper as needed.
Serve hot, and garnish with bacon, or parsley, chives; whatever sounds good!
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