Ingredients:

  • 4 oz center-cut bacon, diced
  • 1 tbsp olive oil
  • 1 medium yellow onion, finely diced
  • 6 large scallions, whites and greens separated and sliced
  • 3 cloves garlic, minced
  • 2 ribs celery, diced
  • 6 ears fresh summer corn, kernels cut from cob (approx. 4 cups)
  • 2 medium Yukon Gold potatoes, peeled and diced into 1/4-inch cubes
  • 4 cups low-sodium chicken broth
  • 1 bay leaf
  • 1/2 tsp dried thyme
  • 1/2 cup half-and-half
  • 1 tbsp fresh lemon juice
  • 1/4 cup fresh parsley, chopped
  • salt to taste
  • black pepper to taste

Instructions:

  1. Render the bacon over medium heat until mahogany-colored and crisp. Remove the bacon bits with a slotted spoon, leaving about 1 tablespoon of fat in the pot. Add the onion, celery, and the white parts of the scallions. Sauté until translucent and fragrant, approximately 5 minutes.
  2. Stir in the minced garlic and thyme, cooking for 60 seconds. Add the diced potatoes, the majority of the corn kernels (reserve 1 cup), and the broth. Toss in the bay leaf. Bring to a gentle boil, then reduce to a simmer for 12–15 minutes until the potatoes are tender.
  3. Remove the bay leaf. Using an immersion blender, blend the soup directly in the pot for 30 seconds, or transfer 2 cups of the soup to a blender and process until smooth before returning it to the pot to release the natural corn starches.
  4. Stir in the reserved corn kernels, half-and-half, and lemon juice. Simmer for another 3–5 minutes until the soup is heated through and velvety. Fold in the reserved scallion greens and parsley just before serving.