By Cara Greenstein
- 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
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.
Cara Greenstein celebrates intentional and exceptional cuisine in her award-winning food and lifestyle blog, Caramelized, which offers recipes and restaurant reviews, food-focused travel itineraries, and endless tablescape tips. Follow @cara_melized on Instagram for daily inspiration and bookmark her recipes at Caramelizedblog.com.