Winter Corn Soup

Ingredients: 

• 5 ears fresh white corn kernels 
• 1 sweet onion, minced 
• 3 slices bacon, roughly chopped 
• 1 3/4 cups chicken or vegetable broth 
• Pinch of sea salt 
• Dash of white pepper 
• 1 1/4 cup milk of your choice (or cream) 
• Green onion, to garnish 
• Croutons, to garnish 
• Freshly cracked black pepper 

Directions: 

Heat a pot or Dutch oven over medium-high heat. Add bacon and stir often until bits are cooked and browned, about 3 minutes. Transfer bacon to a plate lined with paper towel and set aside. 

Turn heat to medium-low. Add onion and caramelize in bacon fat, stirring often, for about 10 minutes until golden. Add corn and stir to toast for 2 minutes. Stir in salt and broth. Bring to a boil, cover, and simmer for 10 minutes. Remove pot from heat. Add white pepper and milk. 

Use an emulsion blender to purée until smooth. Ladle into bowls and top with reserved bacon bits, croutons, and green onion. Finish with freshly cracked pepper. Serve warm.