Fresh cut kernels of summer corn are a real treat but a nuisance when they ricochet all over the kitchen! Use an angel food cake pan to hold the cobs and collect the kernels while slicing. Simply insert the tapered end of the cob into the center tube portion of an upright cake pan. From top to bottom, slice off the kernels with a sharp kitchen blade allowing them to drop right into the well of the cake pan.
3 cups fresh cut corn kernels (from 6 large ears of Terhune Orchards sweet corn)
¼ lb thick-sliced smoked bacon, diced
4 tablespoons unsalted butter
1 cup chopped onion
½ red bell pepper, cut into small dice
2 cups chicken stock
1 large Russet potato, peeled and cut into small dice
2 cups whole milk
coarse salt and freshly ground black pepper to taste
2 tablespoons minced fresh chives
Cook half the corn kernels in a large pot of lightly salted boiling water until very soft, 30 to 40 minutes. Drain and puree the cooked kernels in a blender or food processor.
Crisp the bacon in a large heavy bottomed soup pot and drain off the excess bacon fat. Add butter, onion and red pepper and cook over medium low heat until softened but not browned, about 10 minutes. Add remaining uncooked corn and continue to cook for another 5 minutes; season with salt and pepper. Add the chicken stock and bring to a simmer. Cook for 7 minutes. Add potatoes and continue to cook until just tender, about 10 minutes. Add milk, return to simmer and whisk in corn puree. Add chives and adjust for seasonings. Serve hot.