summer corn chowder

serves 4 to 6

4 cups/900 ml vegetable stock

2 cups/8.5 ounces grilled corn kernels, reserve cobs

2 ounces smoked shoulder bacon, chopped

1 tablespoon/12 grams finely chopped shallots

Drizzle of olive oil, if necessary

1 1/2 cups/7 ounces 3/8-inch diced white or yukon gold potatoes (about 1 medium size potato)

Fresh lemon thyme, to garnish

Combine stock and reserved corn cobs in a medium pot. Bring to a boil, then shut off heat and let steep for 10 minutes.

Meanwhile heat a separate pot over medium-high flame. Add bacon and saute until crisp. Remove with slotted spoon and set aside.

Add shallots to the pan, and a drizzle of olive oil if necessary. Saute for 1 to 2 minutes until softened. Add potatoes and corn, and saute for 1 minute. Stir in the stock. Bring to a boil, then reduce to a simmer and cook until potatoes are fork tender, about 5 minutes. Remove from heat. Carefully pour half the mixture into a glass blender bowl, adding half of the cooked bacon, and puree until smooth—and remember the soup is hot, so be careful.

Stir the pureed mixture back into the pot with the remaining soup. Return to a medium flame and heat through. Serve ladled into bowls garnished with fresh chopped lemon thyme and reserved cooked bacon.