Ingredients:

  • 6 ears fresh corn, husked and silked (kernels removed, cobs scraped for milk)
  • 1.5 lb Yukon Gold potatoes, diced into 1/2 inch cubes
  • 4 slices thick-cut bacon, diced
  • 1 large yellow onion, diced
  • 2 stalks celery, diced
  • 1 red bell pepper, diced
  • 3 cloves garlic, minced
  • 1 tablespoon fresh thyme
  • 4 cups low-sodium vegetable or chicken stock
  • 1 cup whole milk
  • 1/2 teaspoon smoked paprika
  • 2 tablespoons fresh chives, chopped
  • 2 green onions, sliced

Instructions:

  1. Using a sharp knife, remove kernels from the corn cobs. Use the back of the knife to scrape the 'milk' from the cobs and set both kernels and milk aside.
  2. Place diced bacon in a cold Dutch oven and turn the heat to medium. Cook 6-8 minutes until the fat has rendered and the bits are golden and shatter crisp. Remove the bacon with a slotted spoon, leaving about 2 tablespoons of fat in the pot.
  3. Add the onion, celery, and red bell pepper to the pot. Sauté in the bacon fat for 5 minutes until the onions are translucent and fragrant.
  4. Stir in the minced garlic, fresh thyme, and smoked paprika. Cook for 1 minute until fragrant.
  5. Add the diced potatoes, corn kernels, corn milk, and 4 cups of stock. Cook 15-20 minutes on a gentle simmer until the potatoes are fork tender.
  6. Slowly pour in the 1 cup of whole milk. Stir constantly to ensure the milk integrates smoothly. Use an immersion blender to pulse the soup 3-4 times. Stop when the soup looks creamy but you still see plenty of whole corn and potato chunks.
  7. Taste the soup. Add salt and pepper as needed. Wait for the flavors to meld for about 2 minutes off the heat. Ladle into bowls and top with the reserved crispy bacon, sliced green onions, and fresh chives.