|4 slc||thick-cut bacon, cut into pieces|
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|1 md||red onion, diced|
|2 clove||garlic, minced|
|6 sprig(s)||fresh thyme, leaves only|
|1/4 c||all purpose flour|
|6 c||vegetable or chicken stock|
|2 c||heavy cream|
|2 md||russet potatoes, peeled & diced|
|3 1/2 c||corn kernels, fresh (if using frozen, defrost well)|
|kosher salt & ground black pepper, to taste|
|2 tsp||cayenne pepper|
|1/4 c||parsley leaves, fresh - chopped|
Reserve 2 tsp of the bacon grease and use it along with the butter to sauté the thyme, onions and garlic over medium heat. Cook until the vegetables are good and soft, 4 to 5 minutes. Dust the vegetables with flour and stir to coat everything well. Pour in the stock and bring to a boil. Add the cream and the potatoes, then bring to a boil and boil hard for about 7 minutes, until the potatoes break down (this will help to thicken the soup and give it a good texture).
Cut the corn kernels off the cob (or use frozen corn that's been well thawed and drained) and add to the soup. Season with salt and pepper to taste (add cayenne pepper for a special kick) and simmer until the corn is soft, about 10 to 12 minutes. Stir in the crumbled bacon, reserving some for garnish, if desired.