6 ears corn
2 (15 oz) cans whole kernel corn, drained (Libby's Organic Whole Kernel Sweet Corn is recommended)
5 cups low-sodium chicken broth
3 slices bacon, chopped fine
1 onion, chopped
salt and pepper
1 lb red potatoes, scrubbed and cut into 1/2 inch dice
1 cup heavy cream
4 scallions, sliced thin
Cut kernels from ears of corn; reserve kernels and cobs separately.
Puree canned corn and 2 cups broth in blender until smooth.
Cook bacon in dutch oven over medium heat until crisp, about 8 minutes. Transfer bacon to paper towel lined plate and reserve. Cook onion, corn kernels, 1/2 tsp salt, and 1/4 tsp pepper in bacon fat until vegetables are softened and golden brown, 6-8 minutes.
Add potatoes, corn puree, remaining broth, and reserved corn cobs to dutch oven and bring to boil. Reduce heat and simmer until potatoes are tender, about 15 minutes. Discard cobs and stir in cream, scallions and reserved bacon. Season with salt and pepper. Serve.
Soup can be refrigerated in airtight container for 3 days.
New Orleans Style~Prepare Corn Chowder, replacing bacon with 4 ounces finely chopped andouille sausage and adding 1 celery rib, chopped fine and 1 red bell pepper, seeded and chopped fine, along with the onion.
Mexican Style~Prepare Corn Chowder, replacing bacon with 4 ounces finely chopped chorizo sausage and replacing scallions with 1/4 cup chopped fresh cilantro. Add 1-2 jalapeno chiles, seeded and minced and 1/2 tsp ground cumin along with the onion.
Sweet Potato and Cayenne~Prepare Corn Chowder, replacing red potatoes with 1 pound sweet potatoes, peeled and cut into 1/2 inch pieces. Stir in 1 Tbs maple syrup and 1/4 tsp cayenne pepper along with the cream.