6 to 8
- 6 cobs fresh corn, shucked
- 8 slices of bacon cut into ½ inch (1.27 cm) pieces
- 1 large onion
- 1 tbsp (15 ml) garlic, minced
- 1 tbsp (15 ml) butter
- 1 lb (454 g) Yukon gold potatoes peeled and cut into ½ inch (1.27 cm) cubes
- 1 cup (250 ml) white wine preferably a Sauvignon Blanc
- 1 tbsp (15 ml) fresh thyme leaves
- 1 tsp (5 ml) ground cayenne
- 4 cups (1 liter) whole milk
- 3 cups (750 ml) 35% cream
- 1 red pepper diced ¼ inch (.63 cm) cubes
- 6 green onion thinly sliced on bias
- Remove the kernels from the cob by laying the cob down on cutting board; using a sharp knife make strokes cutting the kernels off evenly. Reserve kernels and keep the cleaned cobs for later.
- Take the now cleaned cobs and scrape each cob over a bowl to remove the juice and milk. Reserve liquid and cleaned cobs for later.
- Peel and chop the onion into ¼ inch (.63 cm) dice.
- Place a large soup pot over medium heat.
- Add the chopped bacon. Cook until golden brown and crispy.
- Drain off all but 1 tablespoon (15 ml) of bacon fat.
- Add the butter, onion and garlic and sauté until fragrant and slightly translucent.
- Add potatoes and toss to coat, cook 1 minute.
- Deglaze pan with white wine. Stir all the yummy bits from the bottom.
- Add the fresh thyme, cayenne and the milk and cream.
- Take half of the corn kernels add the reserved juice, corn milk and blend until smooth.
- Add to soup.
- Break all the reserved corn cobs in half and add to the pot.
- Simmer for 20 minutes or until potatoes are tender. Season the soup with salt and pepper.
- Remove cobs from soup and scrape off any juices that may be clinging to the cob.
- Garnish each bowl with red pepper and sliced green onion.