- 6 ears corn
- 2 strips applewood-smoked bacon
- 2 tablespoons butter
- 1 cup diced onion
- 2 sprigs fresh thyme
- 4 cups vegetable stock
- 2 russet potatoes, peeled and diced
- 3-4 cups cream
- salt and pepper
- 2 tablespoons chopped Italian parsley
- 2 tablespoons chopped fresh basil
Cut corn kernels off the cob and reserve. Dice bacon and sauté in a Dutch oven or large soup pot until cooked. Remove cooked bacon to a paper towel and reserve. Discard all but 1 tablespoon bacon fat. Heat butter and bacon fat in the Dutch oven until the butter has melted. Add onion and thyme and cook until onions are translucent, 5–8 minutes.
Add vegetable stock and potatoes and bring to a boil; reduce to a simmer and cook until potatoes are softened.
Add cream and corn, season with salt and pepper and simmer until corn is tender but still crisp, about 10–12 minutes. Stir in herbs and cooked bacon. Taste and adjust seasoning before serving.