- 8 ears of Mr. Hahn’s corn, shucked, kernels removed and reserved and cobs reserved separately
- 4 tablespoons canola oil or butter
- 1 teaspoon salt
- 1 large farm-fresh potato, diced and stored in water
- 6 ounces bacon, cooked and chopped
To create corn stock, place the reserved corncobs in a nonreactive stockpot or saucepan large enough to hold them. Cover the cobs with cold water. Bring to a boil over high heat, reduce the heat to a simmer and cook, skimming any impurities that rise to the top. Simmer for 30 minutes, then strain through a mesh strainer. Chill quickly.
Next, in a pan large enough to hold the corn kernels, add oil or butter and heat over medium heat. Then add the corn kernels, strained diced potatoes and salt, and cook the kernels and potatoes, covered with a tight lid, over medium-low heat. Stir the mixture
frequently until tender. Do not allow the kernels or potato to have a dark color. Then cover the kernels with the stock by about 1 inch. Reserve the rest of the stock. Cook over medium heat until the corn and the potatoes are very, very tender.
Take half the soup and purée it as fine as possible in a blender or food processor. Strain through the finest possible strainer. Then combine both halves and adjust the texture with the extra corn stock and the flavor with a little salt to taste.
Serve in bowls topped with crispy bacon and enjoy!