Ingredients
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5 ears fresh corn, husked and silk removed
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7 ounces scallions (about 20)
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3 slices bacon, cut into 1/2 inch pieces
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1 tablespoon unsalted butter
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1 jalapeno, corned, seeded and finely diced
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1 teaspoon kosher salt (or to taste)
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black pepper, freshly ground (to taste)
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3 1/2 cups low sodium chicken broth
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1 1/2 teaspoons fresh thyme, chopped
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2 tablespoons heavy cream
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1 large yukon gold potato, peeled and cut into 1/2 inch pieces (8-9 oz)
Instructions
- Cut corn off the cobs, save two cobs.
- When slicing scallions, be sure to keep the dark green part separated from the white and light green, you will use all the onion.
- Cook bacon in a 3-4 quart saucepan over medium heat until browned and crisp, about 5 minutes.
- With a slotted spoon, transfer the bacon to a paper towel lined plate.
- Pour off and discard all but about 1 TBS of the bacon fat.
- Return the pan to medium heat and add the butter.
- When butter is melted, add the white and light green scallions and the jalapeño, salt, and a few grinds of the black pepper.
- Cook stirring until the scallions are very soft, about 3 minutes.
- Add the broth, corn, corn cobs, potatoes, and thyme and bring to a boil over medium-high heat.
- Reduce the heat to medium-low and simmer until the potatoes are completely tender, about 15 minutes.
- Discard the corn cobs.
- Transfer 1 cup of the broth and vegetables to a blender and puree. Return the puree to the pot and stir in the cream and all but 1/3 cup of the scallions and blend the flavors.
- Season to taste with salt and pepper and served sprinkled with bacon and reserved scallions.