5 ears fresh Corn
about 20 medium Scallions
3 Slices Bacon cut into 1/2" pieces
1 Tbs Butter
1 fresh Jalapeno, cored, seeded, and finely diced
Salt and Pepper to taste
3 1/2 Cups Chicken Broth
1 large Potato, peeled and diced
1 1/2 tsp fresh Thyme (I used dried)
2 Tbs Heavy Cream
~ Cut kernels off the Corn Ears. Reserve 2 Cobs, discard rest. Trim and thinly slice the Scallions (seperate the dark green from the light geen and white parts)
~ Cook the Bacon and remove from pan, reserve about 1 Tbs of Bacon Fat in pan. Return pan to heat and add Butter, once melted, add the white/light green Scallions, Jalapeno, and Salt and Pepper. Cook while stirring until the Scallions are tender (about 3 minutes)
~ Add Broth, Corn, Corn Cobs, Potatoes and Thyme and bring to a boil. Reduce heat and cover, cooking until the Potatoes are tender (about 15 minutes). Discard the Corn Cobs, transfer about 1 Cup of broth and Veggies to blender and puree. Return pureed mixture to pot along with the Heavy Cream and 1/2 the dark green Scallions. Simmer for a couple minutes to blend flavors, season with Salt and Pepper to taste.
~ Serve sprinkled with remaining Scallions, Bacon.