- 2 Tbsp unsalted butter
- 2 strips of bacon (substitute 1 Tbsp of butter for vegetarian option)
- 1 large onion, chopped (about 1 cup)
- 1 large carrot, chopped (about 1 cup)
- 2 celery stalks, chopped (about 1 cup)
- 6 ears of sweet corn, kernels removed from the cobs (about 4 cups), cobs reserved
- 2 bay leaves
- 6 cups milk, whole or low fat
- 1 lb Ozette potatoes, scrubbed, peeled if desired, and cut into bite sized pieces
- 1/2 red bell pepper, chopped (about 1/2 cup)
- 3 cloves garlic, minced
- Kosher salt and fresh ground pepper
- 2 large sprigs fresh thyme leaves
season: summer, fall
In a large saucepan, melt the butter over medium heat. Add the bacon strip (skip this step for vegetarian option, just add more butter) and fry until the bacon renders its fat, but doesn't begin to brown, 3 or 4 minutes. Add the onion, garlic, and pepper and sauté for 4 to 5 minutes, until soft. Add the carrot and celery and cook for 4 or 5 more minutes.
Break the corn cobs in half and add them to the saucepan. Add the milk and bay leaf. Bring to a boil and reduce heat to a bare simmer. Cover the pot and cook for 30 minutes. Make sure the heat is as low as can be and still maintain a gentle simmer to prevent scalding the milk on the bottom of the pan.
Discard the cobs, the bacon strip, and the bay leaf. Raise the heat, add the potatoes, 1 teaspoon of salt, fresh ground pepper to taste, bring to a simmer and reduce the heat to maintain a simmer for 15 minutes, or until the potatoes are almost fork tender.
Raise the heat, add the corn kernels and the thyme. Bring to a boil, reduce the heat, and simmer for 5 minutes.
Adapted from SimplyRecipes.com