Sweet corn, salty bacon, creamy broth. A perfect summer soup.
- 2 ears of corn, cooked and kernals cut off (I wish I had a real measurement for you, though you can use as much corn as you like or as little. I just happened to have two ears left over after dinner a couple nights back and saved it for this soup.)
- 1 baking potato, peeled and cubed (I like small cubes because they cook faster)
- 1 medium onion, chopped
- 2 slices of bacon, sliced crossways into thin strips (I’m especially fond of Bluescreek Farm peppered bacon)
- 16 ounces chicken broth
- 1/2 cup milk
- 1 heaped T sour cream
- Shredded cheddar, optional
Put the bacon and onion over medium heat and cook until the onion is soft and the bacon has rendered some fat. Add the potatoes, broth, and corn. Simmer until the potatoes are just tender. Turn the heat off and stir in the milk and sour cream. Serve topped with cheddar if you like.