Soup and Stew
1 Tbsp butter
1 strip bacon, or 1 teaspoon bacon fat
1/2 large yellow onion, chopped
1/3 cup diced red bell pepper
1/2 cup small diced carrot
1/2 cup small diced celery
4-5 ears of sweet corn, kernels removed from the cobs
1 bay leaf
4 1/2 cups milk, whole or low fat
2 medium Yukon Gold potatoes, peeled and large
3 teaspoons of Kosher salt
1/2 teaspoon freshly ground black pepper
1 teaspoon fresh thyme leaves
Place butter and bacon into a large, heavy-bottomed soup pot. Heat on medium heat until the bacon renders its fat, 3-4 minutes.
Add the chopped onions, red bell pepper, carrot, and celery, lower the heat to medium low and cook until vegetables soften, about 5 minutes.
Break the corn cobs in half and add the cobs to the pot. Add the milk and the bay leaf. Bring to a boil and reduce heat to a bare simmer. Cover the pot and cook for 20 minutes. Make sure the heat is as low as can be and still maintain a gentle simmer to prevent scalding the milk on the bottom of the pan.
After 20 minutes, add the potatoes, salt, and thyme to the pot. Increase the heat to return the soup to a simmer, then lower the heat to maintain the simmer and cook for another 10 minutes.
Discard the cobs, the bacon strip, and the bay leaf. Add the corn kernels and black pepper. Again raise the heat to bring the soup to a simmer, then lower the heat and cook for another 5 minutes, until the potatoes are fork tender. Add more salt and pepper to taste.