Cool Summer Night Corn Soup

Instructions

Prepare the 6 ears of corn by washing the ears and removing the husks. In a large bowl use a knife and shave the corn kernels from the cob. Use the backside of a butter knife and scrape the cob of any excess juices. Reserve corn kernels with their juices and set aside.

In a large dutch oven over medium-high heat cook the bacon slices until they are crispy. Remove the bacon and set on paper towels to cool and drain any fat. In the same dutch oven remove fat except for 2 Tablespoons. Over medium heat sauté the diced onions for about 5 minutes until they are soft then add the garlic with the red pepper flakes and cook for another 30 seconds to a minute. Add the corn kernels with their juices and cook for another 10 minutes over medium heat until the kernels have softened. Add seven cups of water and season with salt and pepper to taste. Increase the heat to high, bring the water to a boil then lower the heat to a simmer and cook for about 20 minutes.

After 20 minutes transfer the corn mixture to a food processor or blender working in batches Transfer the blended batches back into the Dutch oven. Over medium heat add the 1/3 cup of heavy cream and season again with kosher salt and pepper. Dice the cooled bacon strips for a garnish

Serve warm and garnish the center of the soup with bacon