5 ears of grilled corn
5 cups chicken or veg. stock
1 lb. red or yukon gold potatoes, cut into medium dice
3 pieces of good smoked bacon
1 med. onion, small dice
2 Tbsp. chopped fresh thyme
cream, about 1/4 cup
milk, about 1/4 cup (or, as you may have guessed, 1/2 cup of half-n-half)
S&P to taste
Stand each corn cob on its ends on a cutting board and slice the kernels off; reserve. Simmer corn cobs (yes- I mean the cobs, the middle part you were just going to toss out) in the stock for about 10 min., then remove and discard cobs.
In a separate pot (3 qt. or larger) fry bacon to crisp and then remove to paper towels. Cook onion in rendered bacon fat over med. heat until golden brown, about 5-8 minutes. Add stock & potatoes; bring to boil and cook until potatoes are starting to soften, about 8 minutes. Add reserved corn kernels and bring back up to boil. Remove and puree 2 cups of soup in blender or with boat motor, then add back to pot. Stir well, turn off heat and let sit until boiling stops. Add milk & cream, thyme, crumbled bacon and S&P to taste to soup.
Serve with a hunk of good bread and some tomatoes from the garden and you've got a happy, easy dinner.
Just grill extra corn whenever you're going to have it; wrap the extra ears when you're done. 5 ears is approximate; use what you have. Simmering the cobs adds extra corn flavor to the soup. If you forgot to keep the cobs or whatever, don't worry. Also, this works fine with leftover boiled corn, but the grilled corn adds a nice flavor and a touch of color.
Sage could easily substitute for the thyme, but I use sage all summer in bean salads, so it's nice to use a different herb here.