7-8earsfresh sweet corn, cut off the cob(about 5 cups of corn)
Instructions
Add bacon to a large pot or Dutch oven. Turn heat to medium and cook until bacon is crispy and browned. Remove bacon from pot and reserve for later. Do not drain bacon grease.
5 strips bacon
Add butter to pot and allow it to melt.
3 Tablespoons unsalted butter
Add onion, poblano pepper and red pepper, cook until softened (3-5 minutes).
1 medium yellow onion, ½ red pepper, 1 large poblano pepper
Add the garlic and stir until fragrant (about 30 seconds)
3 large garlic cloves
Sprinkle your flour over the vegetables and stir until it is smooth and no clumps remain. Stir or whisk flour until smooth.
¼ cup all-purpose flour
Stir in chicken broth, water, half and half, and spices (smoked paprika, salt, and pepper).
4 cups reduced sodium chicken broth, 1 cup water, 2 cups half and half, ½ teaspoon smoked paprika, 1 teaspoon salt, ¾ teaspoon pepper
Add the potatoes and corn, bring mixture to a boil and boil (stirring occasionally) until potatoes are tender when pierced with a fork.
1 ¼ lb red potatoes¹, 7-8 ears fresh sweet corn, cut off the cob
Once potatoes are cooked through, carefully ladle about 3 cups of the soup into a blender and blend until well-pureed. Alternatively you may use an immersion blender and blend the soup until desired consistency is reached (do not puree the whole soup, you'll lose that great hearty texture!).
Return the pureed mixture back to the soup and stir well. Stir in reserved bacon.
Allow soup to simmer for 15 minutes (stirring occasionally) before serving.
Serve, topped with green onions, bacon, and additional smoked paprika, if desired. Serve with a side of crusty bread!
Video
Notes
¹I do not peel my potatoes. Instead of Red potatoes, Yukon Gold or Russet also work.