Servings: 10 to 12
- 8 ears sweet corn, peeled, kernels cut off, cobs reserved
- 12 cups water
- 8 strips bacon
- 2 Tbsp unsalted butter
- 1 medium yellow onion, diced small
- 1 ½ lb Yukon Gold potatoes, diced small
- 2 cloves garlic, minced
- 1 medium shallot, minced
- 1 cup dry white wine
- 2 cups heavy cream
- Kosher salt, to taste
- Black pepper, to taste
- ½ tsp smoked paprika
- 2 tsp Tabasco Sauce
- 2 Tbsp chives, minced, plus more for garnish
- 1 cup crème fraîche
- To make the corn stock: In a medium pot, combine the corn cobs and 12 cups of water. Bring to a boil over high heat for 15 minutes, or until the liquid is reduced by half. Discard the cobs.
- While the corn stock is reducing, cook the bacon in a large Dutch oven or heavy bottomed pot over medium heat for 10 minutes, or until it’s crispy. Transfer the bacon to a paper towel-lined plate to drain, reserving the fat in the pot for the next step.
- Add the butter and onions to the pot, and sauté until translucent, about 3 to 5 minutes.
- Add the potato, garlic, shallot, and corn kernels, stirring to combine — make sure to scrape up and incorporate all the crispy bits from the bacon. Sauté for 2 to 3 minutes.
- Add the white wine and simmer for 3 to 5 minutes, or until the wine is almost completely evaporated.
- Remove 2 cups of the sautéed vegetables and set aside.
- Add the corn stock and cream to the pot, and simmer for 10 minutes, stirring frequently.
- Transfer the mixture from the pot to a blender and purée until smooth.
- Return the puréed mixture and the reserved vegetables to the pot. Season with salt, pepper, paprika, Tabasco, and chives. Simmer uncovered for 30 minutes.
- Serve in soup bowls with a garnish of crème fraîche and chives.