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A great soup when corn and potatoes are in season. But it's also good using frozen corn.
- 3-3 1/2 cups of roasted corn kernels
- 1/2 cups chopped bacon
- 3 cups chopped medium potatoes (about 3 medium potatoes)
- 1 small yellow onion, chopped
- 2 3/4 cups water
- 2 teaspoons of salt
- pepper to taste
- 2-2 1/2 cups of half and half
- 1 roasted red pepper for garnish (optional)
- Cut kernels off of cob and roast until lightly browned. Reserve cobs.
- In a large pot, fry the bacon until crisp. Pour off all but 2 tablespoons of bacon fat. If the bacon did not render 2 tablespoons of fat, add the balance in butter.
- Add the potatoes, onions, water, corn, cobs, and seasonings.
- Cover and bring to a boil. When boil is reached, remove lid, reduce heat to simmer, and cook until veggies are soft.
- When veggies are soft, pour 1/2 cup of half and half into a measuring cup or bowl. Stir in 1/4 cup of the soup broth. When tempered, stir it and the remaining half and half into the pot.
- Simmer until heated through. Do not let it boil.
- Check seasonings, and add roasted red pepper if desired.
If you have corn in the husks, they can be roasted in the oven or on a grill.
Cream, whole, or reduced fat--but not nonfat--milk can be substituted for the half and half.