Makes 8 servings

6 medium ears corn
8 cups chicken stock
4 cups water
1 cup half and half
3 slices bacon
2 medium yellow onions

Shuck corn ears and remove kernels. I use a mandolin cutting off the kernels because it’s quicker, and you can catch the corn directly in a bowl. If you don’t have a mandolin, use a sharp knife. Chop the corn cobs into small pieces using a cleaver and place in a soup pot. If you don’t have a cleaver, use the heel of a chef’s knife but be careful not to chop too hard as you can damage your knife.

Pour the water and chicken stock over the corn cobs. Cover and bring to a boil over high heat. Remove the lid, turn the heat down to medium and simmer two hours. This will develop a highly flavorful base for your soup.

Meanwhile, heat a large skillet over medium high heat. Slice the bacon into small matchstick sized strips and cook until crisp. Remove from pan and drain on paper towels.  Slice the onions in half lengthwise and then into half circle slices. Leaving the bacon fat in the pan, add the onions and cook until nicely browned. Keep your heat on medium high as you want to sauté the onions, not caramelize them.

Drain the liquid from the corn cobs and discard the cobs. Add the kernels to the corn stock and poach them over medium-low heat for 20 minutes.

Ladle the corn, stock and sautéed onions into a blender and puree in small batches. Pour the puree through a fine mesh sieve. Using the back of a ladle, press down on the solids to extract all the yummy goodness.

Taste and season the soup with salt and pepper. Add half and half to the soup and heat until hot. Do not let the soup boil as the cream will curdle.

Ladle soup into bowls and sprinkle bacon on top.

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