Fresh corn packs this hearty soup with a punch of sweet flavour. Best made in late summer to take advantage of fresh ears of corn arriving at your local farmer’s market, but can be made with frozen corn in a pinch.
3 slices bacon, cut into 1/2″ pieces
1 Tbsp Olive Oil
2 onions, finely diced (about 3 cups)
1 jalapeño pepper, cored, seeded and diced (or more to taste)
4 cups home-made chicken stock (or sodium-reduced chicken stock)
5 cups corn kernels (about 4 cobs)
3 potatoes, peeled and cut into cubes (about 3 cups)
1 1/2 tsp. chopped, fresh thyme
1 tomato, seeded and diced
1/4 cup low-fat sour cream (opt.)
In a large sauce pan, cook bacon over medium heat until browned and crisp, remove from pan and wrap in papertowels to absorb excess grease. Clean out pan and heat olive oil over medium heat, saute onions and jalapeño pepper until tender (about 5 minutes).
Add stock, potatoes, corn and thyme; bring to a boil over medium-high heat, reduce heat to medium-low and simmer until potatoes are tender, about 15 minutes.
For a smooth texture, puree the soup with an immersion blender (if doing so, don’t worry about finely dicing the veggies before hand) or leave the soup chunky – your choice!
Garnish each serving with bacon, tomato and sour cream (if using.)
Makes 6 servings.
Note – to make Vegetarian version, replace chicken stock with veggie stock and omit bacon.