This is a wonderful recipe. I can’t emphasize this enough though. The corn MUST be FRESH (which is the point of this blog)! I personally love the bi-colored corn, which goes by many names–sugar and butter, honey and pearl, sun and stars–whatever you call it, it is delicious. I’ve modified a few different recipes and tweaked the concept, so this is all mine at this point. It’s very easy to make, and so satisfying.
3 thick slices bacon 1 Vidalia onion
1 large celery stalk 3 cups fresh corn (save cobs)
2 small bell pepper, or one large one 1 bay leaf
white pepper salt
4 cups milk ½ cup cream
1 tsp fresh thyme
4 Large Yukon gold potatoes
Fry up three thick slices of bacon until it would be able to crumble. Put bacon aside and save. Use the fat to fry up a chopped Vidalia onion. Add a teaspoon of salt and one of white pepper. Cut three Yukon gold potatoes into 1 inch cubes. Add to pot. Add one large stalk of chopped celery. Cut corn off cobs–3 cups of corn, and save the cobs. Add cobs to the pot to make a richer stock. Add 4 cups of milk and 1/2 cup cream. Add cobs and potatoes, and one bay leaf. Simmer for 1/2 hour until potatoes are close to being done. Add either two chopped small peppers or 1 large one. If you can find a red one, it makes it just a wee bit sweeter, and adds color, but that is not essential.
Remove corn cobs and bay leaf. Add fresh thyme–this is the essential taste of the recipe . Add corn. Crumble the bacon and add. Stir and marry flavors for about 15 minutes on simmer. Adjust salt and pepper to taste. Enjoy.