Submitted by Linda Hundt

This soup is wonderful to serve anytime of the year… in the summer when the corn is fresh, and in the winter when you can purchase frozen corn-on-the cob. My family loves it with warm biscuits and honey!

• 4 ears frozen sweet corn (or fresh corn), boiled, cut off the cob
• 3 - 4 slices of thick sliced maple bacon
• 1/2 medium onion, chopped fine
• 1/8 C. white wine (or water)
• 1 medium-large potato, cooked and diced
• 1 Tbsp. butter
• 1 C. water from boiled corn
• ½ tsp. chicken (or veggie) soup base
• 2 C. half-and-half cream
• Several sprigs of chopped, fresh thyme
• Salt and Pepper to taste
• Dash of paprika

Boil frozen (or fresh) corn-on-the-cob in water (do not microwave to cook). When cooked, cut kernels off the cob and set them aside (be sure to reserve 1 C. of the boiling water for later). Cook bacon until crisp in large pot on medium heat. Remove bacon from pan, leaving grease. Add onions and stir often until caramelized. Add wine (or water), butter, potatoes, kernels of corn, and thyme. Cook for five minutes, stirring often. Add water, cream, and seasonings. Slowly simmer soup till flavors blend. Serve. Crumble cooked bacon on top of each bowl of soup. Optional toppings - shredded white cheddar cheese, chives/green onions, and sour cream.