Ingredients:
2 slices of applewood-smoked bacon
1 3/4 cups of diced onion
3 1/2 cups of fresh corn kernels (about 7 ears)
1 teaspoon of chopped fresh thyme
2 garlic cloves, minced
2 cups of chicken broth
1/2 cup of whole milk
1/2 cup of heavy cream
8 ounces (1/4-inch-thick) rounds of potato slices
1/4 teaspoon of salt
1/4 teaspoon of freshly ground black pepper
Directions: Cook bacon in a large dutch
oven over medium heat until crisp. Remove bacon from pan; crumble and set aside.
Add onion to drippings in pan; cook 8 minutes or until tender, stirring
occasionally. Add corn, chopped thyme and garlic to pan; cook 30 seconds,
stirring constantly. Stir in broth, milk, cream and potatoes; bring to a simmer.
Cover and cook 10 minutes or until potatoes are tender, stirring occasionally.
Transfer 2 cups of potato mixture to a blender. Remove center piece of blender
lid (to allow steam to escape); secure blender lid on blender. Place a clean
towel over opening in blender lid (to avoid splatters). Blend until smooth;
return pureed mixture to the pan. Stir in salt and black pepper; sprinkle with
crumbled bacon. Great recipe for the Winter if you can wait that long. ~ Chef
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