Sunday Soup

I just love soup. Warm, hearty, and served in a bowl - it's the ultimate comfort food. During the school year, I typically make a batch of soup each weekend to eat for lunch that week. Any leftovers beyond that are frozen for a quick, last-minute dinner option.

Last fall, I posted soup recipes each week, and I hope to continue that practice this year. Here's a new one that highlights one of Colorado's greatest seasonal crops: Olathe sweet corn.

Sweet Corn Chowder
1 1/2 T. butter
2 slices bacon, diced
2 shallots, diced
1/2 yellow onion, diced
1 t. dried basil
1 bay leaf
6 ears sweet corn (Olathe is best)
1/2 t. salt
1/4 t. pepper
2 c. chicken stock
1 c. milk
2 T. scallions, sliced thin 
Fresh grated Parmesan

Remove husks from corn and slice corn kernels from the cob. Cut cobs in half and place to the side. 

Melt butter in a heavy pot over medium. Add bacon and cook for 4 minutes. Add shallots, onion, basil, and bay leaf; cook 5 minutes. 

Add corn kernels, salt, and pepper; cook 1 minute. Add stock, milk, and corn cobs (about 6 halves) to the pot. Bring to a boil, reduce heat, and simmer for 30 minutes. 

Remove corn cobs and bay leaf from the pot. Using an immersion blender, partially puree the soup. Season and serve, sprinkling with scallions and Parmesan. 

Serves 4-6.

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