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1
In a stock pot, render bacon over medium heat.
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2
About 2-3 minutes.
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3
The aroma will be great in this first step!
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4
Add onion, and stir to cook until transluscent.
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5
Make sure that it does not burn.
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6
We want it glossy.
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7
Add potatoes and carrots and stir to cook, do not color.
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8
About 4-5 minutes.
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9
Add flour, stir to distribute evenly.
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10
Add stock.
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11
Please use good quality stock.
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12
No fuss recipe available here.
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13
Bring to boil, then lower heat.
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14
Let simmer for 15 minutes until vegetables are tender.
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15
Don't worry if the veggies break up.
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16
That is what they are supposed to do.
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17
Let cool for 15 minutes.
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18
(This prevents the unnecessary mess in the next step.)
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19
Pass soup through a blender, and puree until smooth.
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20
If taken fresh from the fire, the blender will be your worst enemy.
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21
Letting it cool before processing prevents scalding spatters.
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22
Return to heat.
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23
Add drained corn.
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24
Bring back to a simmer.
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25
Stir occassionally for 2-3 minutes.
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26
Stir in fresh cream.
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27
Season with salt and pepper to taste.
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28
Bring out the taste of fresh corn and bacon.
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29
Serve hot in soup plates.
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30
Garnish with a sprinkling of chopped parsley.
