5ears of cornthat's how many were left from the dozen, after sharing the love at the office
7small Yukon gold potatoesabout 1 1/2 lbs. total
5strips diced baconwait make it 6. At least one never makes it to the dish
2Tbl. butter
1medium onion diced
1serrano pepper fine diced
3clovesroasted garlicroast extra and use them in your next dish
3sprigs of fresh thymeleaves only finely chopped
1bay leaf
1/2tsp.Old Bay Seasoning
1/2tsp.paprika
1/4tsp.cayenne pepper or to taste
generous amounts of sea salt & fresh cracked pepper
1Tbl. flour
2cupsmilk & 1 cup half & half or vice versa
1/2poundsmall shrimp peeled and deveined
Cilantro & scallions to garnish
Instructions
Boil corn and potatoes until potatoes are fork tender. Once corn has cooled enough to handle, cut kernels off cob. Then also scrape the cobs with the back of the knife to further remove the golden goodness.
In dutch oven, brown bacon and remove, leaving bacon drippings. Add butter to pan and saute onion and serrano until tender. Then add garlic, thyme, seasonings, diced potatoes, and corn.
Dust with flour, then cook over medium heat for another minute. Remove bay leaf, add milk and cream and bring to gentle boil. Then add shrimp and cook 1 - 2 minutes until shrimp are done.
Serve topped with bacon crumbles, scallions, and fresh cilantro.
Notes
If we had crusty bread we'd serve our soup with that as well.