1TablespoonFresh Chopped parsley for garnishoptional
Instructions
Cook bacon until crispy in a large stock pot.
1 cup bacon
Remove bacon reserving 3 Tablespoons of the bacon grease. Save bacon for garnishing soup.
In the same stock pot, add the reserved bacon grease and saute onion over medium heat until softened, about 5 minutes.
1 cup onion
Add jalapeno and garlic. Continue stirring over medium heat for 1-2 minutes.
2 tablespoons jalapeno, 1 clove garlic
Add corn kernels and saute for another 2 minutes.
4 ears fresh corn cut off the cob
Add broth and water and the two reserved cobs and bring to a boil.
2 cups broth, 2 cups water
Add grated potato, salt, pepper, and thyme. Bring back to a boil and then reduce to a simmer for 10 -15 minutes.
1 cup potato, 1 teaspoon salt, 1 teaspoon fresh thyme, 1 teaspoon black pepper
Remove the cobs and discard.
Remove two cups of the soup and set aside. Use an immersion blender or a regular blender and puree the remaining soup in pot. Add reserved soup back to the pot.
Add milk and cream and heat just until warmed through.
1 cup whole milk, 1 cup heavy cream
Serve with bacon bits and fresh chopped parsley.
1 Tablespoon Fresh Chopped parsley for garnish
Video
Notes
The amount of seasoning may vary depending on your broth. I often use my homemade chicken broth which does not have any added salt. Taste your soup and add a bit more salt and pepper if needed.
Feel free to reduce the amount of jalapeno used if you are worried about it being too spicy
A blender can also be used to puree the soup if you don't have an immersion blender
Be certain to reserve some of the soup before pureeing so a few kernels remain