This can be made from leftover corn on the cob or made fresh. Either way is fine.
Ingredients:
- 4 Cups chicken broth or stock
- 2 Cups whole milk
- 4 or 5 ears of corn, fresh or previously cooked
- 4 Slices bacon, chopped
- 1 Medium onion chopped fine (about 1 cup)
- 1 Large carrot, finely diced
- 2 Stalks celery, finely diced
- 2 or 3 Medium red or white potatoes, peeled and cut into bite size pieces
- 2 Teaspoons Kosher salt
- 1/4 Teaspoon fresh ground pepper
- 1/4 Teaspoon cayenne pepper
- 2 Tablespoons chives, chopped for garnish
Directions:
Cut the kernels from the cobs and set them aside. Place the bare cobs into a stock pot. Add the broth and the milk to the pot. Bring to a boil and then reduce heat and simmer uncovered for 20 to 30 minutes.
While the cobs are cooking in the stock, cook the chopped bacon in a frying pan stirring occasionally until it is crispy. Remove the bacon bits with a slotted spoon and reserve. Add the onion, celery and carrot to the bacon fat and cook until soft, about 7-8 minutes.
After the cobs have cooked and released all their flavor into the broth, remove them with tongs and discard. Add the reserved corn, the potatoes, the cooked onion/celery/carrot mixture and the seasonings to the pot. Bring to a boil and then reduce heat and let simmer for 10-15 minutes until the potatoes are tender. Ladle into bowls and garnish with the reserved bacon bits and chopped chives.
