- 8 slices bacon
- 2 Tbsp unsalted butter
- 1 medium yellow onion, diced
- 1/4 cup all-purpose flour
- 2 cloves garlic, minced (17713000)
- 5 cups water (chicken or vegetable broth can be substituted)
- 8 ears yellow sweet corn or 4-5 cans of sweet corn
- 1 lb. gold or baby red potatoes
- 1/4 tsp dried thyme
- 1/4 tsp paprika
- Salt and pepper-amount is on taste preference
- 1 cup half and half or heavy cream
- ½ cup of chives (optional)
- Shredded cheddar cheese for garnish (optional)
- In a bowl, slice corn kernels off the cob. Take each ear of corn and hold it over a bowl allowing excess pulp and juice to remain in the bowl. If you use canned corn empty about half of the juices to the desired consistency.
- Cook bacon about 5-8 minutes or until crispy. Remove from pan and place onto a plate layered with paper towels to soak the excess grease/fat.
- In the same skillet the bacon was cooked, leave some excess grease/fat, and add the butter and melt over medium heat.
- Dice onions and add to the skillet. Cook about 5 minutes or until soft. Then add garlic and flour and cook about 1 minute, stirring often.
- While whisking, pour in water and increase to medium-high heat. Add in corn, potatoes, thyme, smoked paprika, and salt and pepper. Stir and bring to a low boil, then reduce to a medium-low heat and simmer.
- Simmer, stirring every so often, for 15-20 minutes, until potatoes are fork tender.
- Add half of the soup mixture to a blender and blend until smooth. Alternatively, remove about 3 cups of the soup to a blender and blend until smooth. Stir the blended soup back into the pot.
- Add in half and half, reserved corn juice, half of the chives (optional). Stir in and heat thoroughly.
- Garnish with chives, cooked bacon pieces and shredded cheese. Serve with bread or biscuits if desired.
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