8 Ears Corn – (5-6 cups of kernels)
3 Tablespoon Butter
1 Onion Chopped finely
4 Slices of Bacon curing in bite size pieces
1/4 Cup of All purpose flour
5 Cups of Water
5 Small potatoes cut in small dices
1 Teaspoon Dry Thyme
1 Cup milk
Salt & Pepper to taste
Melt butter in a dutch oven over medium heat. Add onion, bacon, thyme,
salt & pepper and cook, stirring frequently, until the onion is softened and begining to brown, 8-10 minutes. Stir in flour and cook, stiring constantly for 2 minutes, to cook the flour. Gradually add water and then bring to a boil. Add the corn kernels and potatoes and return to a simmer and cook for 10-12 minutes.
Transfer 2 cups of the soup in a blender and mix to a puree. Return to the pan and cook for a further 2-3 minutes.
You can use frozen corns (yes, it works just as well… just like green peas, they seem as good as the fresh ones.)
When the soup is almost ready, add 1 last cup of the corn and cook for another 2 minutes.