Cut the kernels from 2 ears of corn, then use the back of a knife to scrape the pulp from both ears into a bowl.
Sautée half an onion (minced) in 1-2 T butter, along with 2 chopped slices bacon, 1 tsp salt, 1/2 tsp pepper, 1/4 tsp ground thyme, and 1/8 tsp cayenne.
When onions are soft and just starting to brown, stir in 2 T flour and cook stirring constantly 1-2 min.
Whisk in 2.5 cups water and bring to a boil. Stir in the corn kernels & a medium potato (about 6 oz) chopped into 1/2 inch pieces.
Simmer 15 min or until potatoes are soft. Purée half the soup in a blender, then return to pan. Stir in reserved corn pulp and any accumulated juices. Add 1/4 cup cream and 1/2 cup buttermilk.
Taste and adjust salt, pepper and cayenne to taste.
Mmmm.
Serves 4
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