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Some people just don’t love a creamy soup. I know, I know–who are these people? And why can’t I be more like them, total worshipper at the church of all things creamy that I am?! MOO.

The good news is, it’s easy to tinker with recipes to change ’em up a bit. I played with my chowder recipe to make a deliciously sweet, corny soup, which just happens to be a fantastic vehicle for…bacon. And basil and shredded cheddar, too, for that matter.

It’s always a treat to showcase what’s fresh and local, but even more so if it’s something my #1 taster and I can both enjoy. So let’s go be corny together, shall we?

CORN SOUP

6 ears corn (today’s corn came from Route 68, the corn that’s great!)
2 cloves garlic, pressed
1 medium sweet onion, chopped
1 red pepper, chopped
1 jalapeno, minced
2 Yukon Gold potatoes, unpeeled and crinkle-cut (otherwise cubed)
2 sprigs fresh thyme (leave it whole, you’ll fish it out later)
2 tablespoons olive oil
2 cups chicken stock
1 cup milk (I used Simply Smart 1 percent)
1 cup water
3/4 teaspoon salt
pepper to taste

Garnishes (optional)
crumbled bacon (2 slices per person is a nice idea)
chiffonnade of fresh basil
shredded cheddar
diced avocado
chopped fresh cilantro

Hey, is this the year you’ll buy a stripper? I bought one earlier this summer and and highly recommend you do, too. Local amici, you can find one at Chef’s on the Berlin Turnpike. It zips corn right off the cob like nobody’s business!

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Strip kernels from cobs, set corn aside and save cobs. In a large stockpot with olive oil, cook onion and garlic till onion is tender, but not brown–about 5 minutes or more. Add peppers.

Next add broth, milk, water, potatoes, salt and cobs. Bring to boil, reduce heat and simmer uncovered 10 to 15 minutes, or till potatoes are tender. About two minutes before you’re done, add the corn, just to warm it.

Remove cobs. Using a spider, strain out as many scoops of corn, potatoes and pepper as you’d like to save for some texture within the soup.

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Then use a stick blender to buzz up what you’ve left behind in the pot. It’s a pretty color, isn’t it? And the texture is rather bisque-y.

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Add the corn, potatoes and pepper back. Add freshly ground black pepper to taste.

When it’s time to serve, top with any (or all) of the following: crumbled bacon (mmm-Meadow Meat!), a chiffonnade of fresh basil, shredded cheddar, diced avocado, fresh cilantro.

Speaking of being corny, look who decided to photobomb my picture–hi, Ma! Happy Labor Day weekend, amici! 😀

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