Sweet Corn Chowder with Bacon & Basil

I can hardly wait for July to roll around because where I live it's the start of sweet corn season which means the start of Sweet Corn Chowder and Soup season. Comprised of pantry basics this recipe is a go-to favorite on nights I can't imagine myself finding the strength to get a nutritious meal on the table. Fifteen minutes of focused prep time and the ten or fifteen minutes required to cook the potatoes is all that stands between you and a bowl of this Sweet Corn Chowder with Bacon and Basil.

Prep Ahead: I like to do all my prep work in advance of cooking an actual recipe. Cut the bacon, Chop the onion, peel and dice potatoes, cut corn off the cob.

Tip: The recipe calls for you to blend the soup. This is optional. Because it's too easy to burn yourself I don't recommend blending soups in a blender unless it's something you're comfortable doing. If you don't own an immersion or stick blender it's a must-have kitchen tool under $20 bucks that will serve you well especially if you love soups. The tool allows you to blend soups, stews, sauces and purees directly in the pot you cook them in.

Be Calorie Wise: The recipe calls for 2-3 potatoes. If you're serving this as a main course use three potatoes. If this is an appetizer or first course, cut back on the potatoes and corn and for a showier presentation, blend the soup until smooth and garnish with basil leaves.

This recipe calls for the onions to be cooked in the small amount of fat leftover from the rendered bacon. If you prefer, drain the bacon on paper towels, wipe out the pot and use two teaspoons of olive oil to get the onions started. Turn the heat to medium high, coat the onions completely in the oil, add 1/4 cup of chicken stock or water, reduce the heat to medium and cover the pot. You'll need to check them often and continuously add tablespoonfuls of chicken stock or water to the pot to keep the onions from burning.

Keep the Mess Down: To keep soup splatter to a minimum, place pot of finished soup directly in the kitchen sink and using your stick blender, blend until you like the consistency. I like to see bits of corn and bacon and potatoes so I quit before the soup is too smooth.

Easy Sides: Microwave green beans with salt and pepper or a quick salad of baby spinach, sliced almonds and raisins plumped in hot water for a few minutes tossed with balsamic vinegar, olive oil, salt and pepper.

No-Fuss Dessert Ideas: A perfect white peach. A bowl of strawberries with a dollop of Vanilla bean ice-cream.

Serves 4-6

Ingredients

2	slices of bacon cut crosswise into small pieces
1	small sweet onion, diced
	Coarse grained salt
2	cups homemade or low sodium chicken broth
2	cups of water
2-3	medium potatoes peeled and cut into ½ inch or like size chunks
3-4	ears fresh corn, kernels  cut off the cob (save the cobs)
	cracked black pepper to taste
8	large Basil leaves cut into thin strips or chopped (an edible garnish that adds a lot of flavor)

	Place a 3-quart soup pot on stove and turn heat to medium high. Add bacon and cook, stirring often until the bacon is cooked through and still soft.
	Next, add the onions and stir until completely coated with bacon drippings. Add a 1/4 cup of chicken stock or water, reduce the heat to medium, cover and cook until onions have completely softened, about 15-20 minutes. Season with salt to taste.
	Add chicken broth, water, potatoes and corn cobs. Bring to a boil, reduce heat and cook at a steady simmer until potatoes are almost done, about ten minutes.
	Discard cobs. Add the corn and cook two to three minutes more. Taste and adjust seasonings. Serve immediately or blend (puree ) soup and then serve. Garnish each serving with fresh basil leaves.
	To blend soup using an immersion blender: Remove pot of finished soup to kitchen sink and blend until you like the texture.
	To blend soup using a countertop blender: Cool soup until it's impossible to get burned by splatter. Working in batches, puree the soup in blender, transferring finished batches to a large serving dish or if reheating is desired back to the pot you cooked it in. Reheat over medium low heat.

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