Ingredients:

  • 6 oz thick-cut smoked bacon, diced
  • 2 tbsp unsalted butter
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 2 stalks celery, diced
  • 6 cups fresh sweet corn kernels
  • Empty corn cobs (reserved from corn kernels)
  • 1 lb Yukon Gold potatoes, peeled and cubed into 1/2 inch pieces
  • 4 cups chicken or vegetable stock
  • 1 tsp dried thyme
  • 1 bay leaf
  • 1 cup heavy cream
  • 1 tbsp fresh lemon juice
  • Kosher salt to taste
  • Cracked black pepper to taste
  • Fresh chives, chopped for garnish

Instructions:

  1. Render the bacon in a Dutch oven over medium heat until crisp and mahogany-colored. Use a slotted spoon to remove the bacon, leaving the rendered fat in the pot.
  2. Add the butter to the bacon fat. Sauté the diced onion and celery until translucent, approximately 5 minutes.
  3. Stir in the minced garlic and dried thyme, cooking for 60 seconds until fragrant.
  4. Pour in the stock and add the empty corn cobs. Bring to a boil, then reduce to a simmer for 15 minutes to extract the corn essence. Remove and discard the cobs.
  5. Add the cubed potatoes, corn kernels, and bay leaf. Simmer until the potatoes are tender.
  6. Using an immersion blender, blend approximately 20% of the soup directly in the pot to create a natural starch emulsion for thickness.
  7. Stir in the heavy cream and fresh lemon juice to brighten the flavors.
  8. Season with salt and black pepper. Garnish with the reserved crisp bacon and fresh chopped chives before serving.