This is a new recipe – I took a basic one and made lots of changes.. LOL.
6 slices chopped bacon
3-4 Tbs olive oil
1 cup chopped white onions
2 Tbs unsalted butter
1/4 cup flour
1 tsp kosher salt
1/2 tsp freshly ground black pepper
6-7 cups chicken stock (I use low salt)
3 cups sliced white boiling potatoes
5 cups corn kernels (5 ears) or frozen (1.5 pounds)
1 cup half and half (I use non fat)
1 1/2 cups shredded white or yellow cheddar cheese
In a large stockpot over medium high heat, cook the bacon and olive oil until bacon is crisp, about 5 minutes. Remove the bacon with a slotted spoon and reserve. (I recommend turning on the exhaust fan on!) Reduce heat to medium, add the onions and butter to the bacon fat, and cook for 7-10 minutes, until the onions are translucent.
Stir in the flour, salt and pepper and cook for 3 minutes. Add the chicken stock and potatoes, bring to a boil, and simmer, uncovered for 15 minutes, or until potatoes are tender. If using fresh corn, cut the kernels off the cob and blank them for 3 minutes in boiling salted water. Drain. (If using frozen corn you can skip this step.)
At this step I used an immersion blender and blended it nice and creamy. But you don’t have to do this step!!
Add the corn to the soup, then the half and half and cheddar. Cook for 5 more minutes, or until cheese is melted.
Season to taste with salt and pepper.
Serve hot with a garnish of bacon and or chives or even jalepenos.
I threw in a splash of srirachi sauce as well. Yup, I like it hot 🙂