6 ears fresh summer corn, husks on
6 slices thick bacon, diced
2 cups diced yellow onion
1¼ cups diced celery
1¼ cups diced red bell pepper
1 Tbs. sea salt
1/4 tsp. black pepper
1 tsp. dried thyme
1/2 tsp. dried basil
1/4 tsp. cayenne pepper or 3 strong shakes of hot sauce
1 cup dry white wine
6 cups chicken stock
1¼ lbs. Yukon Gold potatoes, peeled and diced
1¼ cups heavy cream
4 Tbs. chopped chives for garnish
Position a rack in the middle of the oven and preheat the oven to 350°F.
Place the corn directly on the rack. Roast it for 25 minutes, remove, and let cool. Shuck the corn and, using a brush or kitchen towel, remove any silk. Cut the kernels off of the cobs—you’ll need five cups. Reserve the cobs.
Cook the bacon in a large pot over medium heat until crispy. Remove to a paper towel-covered plate to absorb the grease. Reserve two tablespoons of bacon fat; heat it over medium heat; add the onion, celery, and red pepper and sauté until soft, six to eight minutes. Stir in the salt, pepper, thyme, basil, and cayenne pepper or hot sauce. Add the wine and scrape the bottom of the pot to pull up any browned bits and cook for one minute.
Place the corn cobs and chicken stock in the pot and bring to a boil. Cover the pot, reduce the heat to low, and simmer for 30 minutes, stirring occasionally. Remove the cobs and increase the heat to medium. Add the potatoes and corn kernels, cover, and cook for 30 minutes, stirring occasionally. Remove the lid, add the cream, and simmer for 10 more minutes.
Ladle into bowls, garnish with bacon and chopped chives, and serve.
PRO TIP: “Place a small bowl inside a larger bowl. Stand your corn up and slice downwards. The kernels will collect in the bottom of the large bowl rather than scatter all over your cutting board and counter.”
The Atlantic Room at The Ocean Course
1002 Ocean Course Dr.