Recipe by AZPARZYCH
This sounds perfect for those cold Wisconsin winter nights!!
Top Review by CaliforniaJan
Very tasty soup. Like others, I increased the celery and onion and would probably use an additional vegetable next time like mushrooms or shredded carrot. The flavor is wonderful and it worked perfectly with frozen corn, since fresh is out of season now. Thanks for posting.
- 6 slices bacon, chopped
- 1⁄2 cup finely chopped onion
- 1⁄4 cup chopped celery
- 2 cups lower-sodium chicken broth, divided
- 3 1⁄2 cups fresh corn kernels, reserving 3 of the stripped cobs (6 to 8 medium ears corn)
- 1 lb unpeeled red potatoes, cubed (1/2 inch, about 3 cups)
- 2 tablespoons chopped fresh thyme
- 2 bay leaves
- 1 teaspoon coarse salt
- 1⁄4 teaspoon pepper
- 2 cups hot milk
- 1⁄4-1⁄2 teaspoon hot pepper sauce
Directions See How It's Made
- Cook bacon in large pot over medium heat 8 minutes or until crisp. Drain on paper towels; reserve bacon drippings in pot.
- Add onion and celery to pot; cook and stir 3 to 4 minutes or until almost translucent. Increase heat to high; add 1/2 cup of the broth, stirring to scrape up any browned bits from bottom of pot. Add reserved corn cobs, remaining 1 1/2 cups broth, potatoes, thyme, bay leaves, salt and pepper; bring to a boil. Cover; reduce heat to low.
- Simmer 15 minutes or until potatoes are tender; uncover.
- Add milk and hot sauce; simmer 5 minutes.
- Add corn kernels; simmer 3 to 4 minutes.
- Remove and discard corn cobs and bay leaves.
- Stir in bacon just before serving.