I love the creamy taste of these soups but always try to avoid the fat in creams and dairy. This turned out so well I had to pass along. I had leftover corn from last nights dinner so I started with the corn already cooked. I saved the salted cooking water for the stock. I blended this recipe from many I viewed on line and from this site as well. It seems like a lot of work but it really is only 2 pots and clean up was easy. I don't usually measure anything when cooking so some of my quantities may be off a little. —Jane Spaz
4 -6 quarts
corn cobs with corn removed and reserved
salted corn cooking liquid
fresh herbs(your choice) I used dill, basil and parsely
Bring all ingredients to a boil and simmer for at least an hour. I started in the morning and kind of let it sit for several hours. Probably not necessary but it allows flavors to really meld. Strain broth through fine sieve or chinios.
Set aside broth and in same stock pot cook 1/2 pound good bacon cut into 1 inch pieces. Crisp bacon well. When done remove bacon to drain and most of the grease.
Into the stock pot that the bacon cooked add olive oil, garlic, onion and hot pepper. Sautee until very soft. Add herbs and corn and continue to sauté until very softs. Add wine and allow to cook down a little. Then add corn and chicken stock. Bring to a boil then simmer for 15 or 20 minutes so everything is very soft. Turn off heat and with a stick blender puree this mixture until very smooth.
In another stock pot put remaining corn stock and bring to a boil. Add 2 potatoes cut in small bits size pieces and 1 celery rib and one carrot cut very small. Bring this stock to a boil and simmer until potatoes are soft. Chop remaining corn - you should have at least a cup. Chop up 1 cup of plum tomatoes. Add corn and tomatoes to potatoes and simmer until hot.
To finish, mix creamed corn mixture to potato pot and add bacon. Throw in a few more fresh herbs and heat thoroughly. Let set for a while for best flavors or dive right in with good crusty bread.