Ingredients:

  • 6 oz thick-cut bacon, diced
  • 3 tbsp unsalted butter
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 2 medium Yukon Gold potatoes, peeled and cut into ¼-inch cubes
  • 6 cups corn cob stock
  • 5 cups fresh sweet corn kernels
  • 1 tsp kosher salt
  • ½ tsp cracked black pepper
  • 1 pinch ground nutmeg

Instructions:

  1. Fry the diced bacon in the Dutch oven over medium heat until crisp and mahogany colored. Use a slotted spoon to remove bacon, leaving the rendered fat in the pot. Note: Don't rush the bacon; that color equals flavor.
  2. Add the butter to the bacon fat. Once bubbling, toss in the onions and cook until translucent. Add the garlic and sauté for 60 seconds until fragrant but not browned.
  3. Stir in the cubed potatoes, cooking for 3-5 minutes until the edges are slightly softened.
  4. Pour in the corn cob stock. Bring the liquid to a gentle boil, then reduce to a simmer.
  5. Cover and cook for 10-12 minutes, or until the potatoes are fork tender.
  6. Stir in the sweet corn kernels, salt, black pepper, and nutmeg. Simmer for another 5-7 minutes until the corn is bright and tender.
  7. Use an immersion blender to pulse the soup 3-4 times, keeping distinct chunks of corn and potato. Note: This creates the thickness without needing flour.
  8. Lower the heat to low. Stir in the heavy cream and lemon juice. Heat through for 2 minutes without reaching a rolling boil.
  9. Stir in the cooked bacon and half the chives.