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1
In a heavy bottomed pot, start by melting about 4 tablespoons butter and 3 tablespoons olive oil over medium heat. Add all of the chopped vegetables (onion through potatoes) and season with salt and pepper to taste.
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2
Saute uncovered until the vegetables begin to brown (which is caramelization, and that means flavor), stirring every once in a while, for about 10 minutes.
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3
Add the chicken stock, add the bay leaf and turn up the heat so the stock bubbles. This will cook the potatoes through. When the potatoes are tender (poke 1 or 2 with a sharp knife to find out), reduce the heat to a simmer.
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4
While the vegetables are cooking, remove the husks and silks from the corn cobs. Slice both ends horizontally to form a flat surface. Hold the cob vertically, resting one of the flat ends on a cutting board. Using a sharp knife, slice down firmly to remove the corn kernels, taking care not to cut into the cob itself. Give the cob and turn and keep going.
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5
When all of the kernels are off the cobs, add them to the pot. Simmer another 5 minutes.
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6
Add the cream and chopped herbs. Taste and reseason with salt and pepper. Add a bit of cayenne to your taste (I used about 1/4 teaspoon).
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7
Heat until the cream starts to bubble. Taste again. I added the merest bit of lemon zest, but my husband Joe thinks the soup tastes great without the lemon.
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8
Remove the bay leaf and serve right away. If desired, top with crumbled cooked bacon.
