Ingredients:
6 ears fresh corn
Salt and freshly ground black pepper to taste
4 slices bacon (preferably thick-cut) chopped into 1/4 inch pieces
1 onion, chopped
4 cups low-fat milk
1 T. cornstarch
1/4 cup sliced fresh scallions (green part only)
Instructions:
1. Shuck corn and scrape kernels off; set aside. Put cobs, 1 cup water and a sprinkle of salt and pepper in a 4-qt. pot with tight fitting lid over medium-high heat. Bring to a boil, then turn to low, cover, and cook for 20 minutes
2. Meanwhile, in a large skillet over medium heat, cook the bacon until it begins to brown, about 4-6 minutes. Add the onion and cook, stirring occasionally, until soft, another 5 minutes.
3. Remove cobs from stock and discard. Add the milk, corn kernels, bacon and onion to the stock and bring to a boil; lower the leat so the soup bubbles gently. Cook, uncovered, stirring frequently until the corn is tender, about ten minutes.
4. Whisk the cornstarch in a small bowl with 2 T. water until smooth. Add to the soup; stir until the soup thickens, about a minute. Taste, adjust seasoning, garnish with scallions. Makes 4-6 servings.
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