This recipe uses fresh sweet corn from Gove’s Farm in leominster. This corn is a hidden gem that is a favorite of locals every year. I thought this would be a perfect time to make my first soup for the blog with the rainy weekend on the horizon. There really is nothing like a nice thick stick to your ribs soup on a stormy summer day.
See what others are cooking for Tasty Thursdays here.
- 2 red potatoes, diced
- 3 ears of corn
- 4 strips raw unsmoked bacon, diced
- 1 vidalia onion, diced
- 2 stalks of celery, diced
- ½ stick butter
- 3 Tbsp Flour
- 1 quart light cream
- Put the diced potatoes in a pot of cold water and bring to a boil. Let cook until just fork tender then rinse with cold water and let rest.
- Peel the corn and remove the kernels from the husk with a sharp knife.
- Put the bacon in a heavy bottomed sauce pan and bring to a medium heat. It should be just hot enough to slowly melt the fat out of the bacon.
- When the bacon looks crisp and there is a good coating of fat in the bottom of the pan transfer the bacon to clean paper towels leaving the fat behind in the pan.
- Add the onions and celery to the pan and return to the heat.
- When the onions start to look translucent add the corn and butter. Continue to cook the vegetables until the corn begins to look soft.
- Add the flour and mix in well with a spoon or spatula. When the mixture begins to thicken add the cream, potato, and bacon. (reserve some bacon for garnishing)
- Bring to a boil then immediately reduce to medium heat to hold for five minutes.
- Season with salt and pepper then garnish with the reserved bacon just before serving.