Ingredients:
-6 Corn on the Cobs (if using canned: 3 to 4 medium cans; if using frozen: 2 bags), kennels cut off from the cobs
-3 potatoes, peeled and chopped
-1 carrot, chopped
-1 onion, chopped
-1 celery, chopped
-dry or fresh bay leaf
-a palmful of dried or fresh tarragon
-1 quart (or 6 cups) of chicken broth
-a bunch of kale, washed and chopped
-S&P
-EVOO
-5-6 slices of bacon
Method:
In a dutch oven (or spaghetti pot) over medium-high, heat up some EVOO before adding in the bacon until it's cooked. Take out the bacon to a paper towel-covered plate to drain out the remaining fat. Save about a tablespoon of bacon fat/EVOO in the pan to use to saute the onion, carrot, celery, bay leaf, and S&P. When the onion start to sweat, add the potatoes and cook them for about 7 minutes, stirring occasionally. Add the corn and the chicken broth. Let it come to a boil before covering it and reducing the heat to medium-low to let the soup simmer for about 20 minutes until the potatoes are tender, stirring occasionally.
Crumble up the bacon while you wait for the soup to cook and get the kale ready
In a blender, puree the soup in batches. Put the puree soup in the large mixing bowl while working in batches. Once the dutch oven is empty, put it back on the stove with a little bit of EVOO and saute the kale until it wilts down. Add in the reserved bacon and the puree soup. Stir until mixed well on low heat. Add the tarragon and S&P to taste. Ready to serve.
Serve either alone or with a grilled cheese sandwich.
If you want it vegetarian, use vegetable stock and omit the bacon
