The Best of Shaker Cooking
- 4 T diced bacon
- 1 T butter
- 1 medium onion, sliced (cook's note: I added one green onion as well)
- 3 potatoes, peeled and finely diced
- 2 cups chicken stock
- 2 cups corn scraped from cob or 2 cups canned "home style" corn
- 4 cups whole milk (cook's note: I used 3)
- Salt and pepper to taste
- 1 cup heavy cream
- 3 T butter
Fry bacon in butter, remove pieces when crispy and reserve. Add onion to fat and saute until golden. Add potatoes and stock and cook slowly until soft. Add corn and milk, lower heat, and simmer until corn is tender. Young corn takes 5 minutes. Add salt and pepper, bring to a boil and remove from heat. Add cream and butter. Stir up well and pour into soup bowls or tureen. Float bacon on top. (Cook's note: I added 1 carrot and 1 stalk of celery and cooked these in the bacon with the onion. I also added ½ t thyme, ½ t paprika and 1 cup shredded cheddar cheese.)
