Corn bisque4 slices of bacon
2 1/2 C corn kernels (5 corn ears)
2 medium sized red potatoes, peeled and cubed
1/2 tsp paprika
1/2 C water
3 C milk
salt and pepper
Start by cooking the bacon. I usually bake it at 375 degrees for about 15-20 minutes. Lay it out on a foil covered baking sheet to make the clean up easy.
While the bacon is cooking, start preparing your corn. It's easier to take the kernels off if you do it in a bowl to catch them and on a stable surface such as another bowl flipped upside down, like this:
Put the kernels aside.
In a soup pan, heat up some olive oil and add the chopped shallot. Saute for about 5 minutes. Then add in cubed potatoes.
And then right away add the corn
Season with some paprika (I actually happen to have the real stuff from Hungary that my colleague was very kind to bring me as a gift)
Stir everything together and cook for about 2 minutes.
Then add in the water and let it cook for 7-10 minutes until the vegetables are soft. In the meantime, transfer the bacon onto the plate lined with the paper towels to absorb the extra fat.
Once the veggies are cooked, add in the milk (I used 2%), stir everything well and turn off the heat for now.
Puree everything together with an immersion blender or in a regular blender.
Cover with the lid and reheat just until it's hot. Crumble some bacon on top. Garnish with parsley, if desired.
It can be served hot or at a room temperature.