6 ears corn
2 (15-oz.) cans whole kernal corn, drained
5 c. chicken broth
3 slices bacon, chopped fine (I tend to use a bit more than this)
1 onion, chopped
Salt and pepper
1 lb. potatoes, scrubbed and cut into 1/2-inch dice
1 c. heavy cream
4 scallions, sliced thin
Cut kernals from ears of corn; reserve kernals and cobs seperately. Puree canned corn and 2 c. broth in blender until smooth.
Cook bacon in Dutch oven over medium heat until crisp. Transfer bacon to paper-towel lined plate and reserve. Cook onion, corn kernals, 1/2 tsp. salt, and 1/4 tsp. pepper in bacon fat until vegetables are softened and golden brown, 6-8 minutes.
Add potatoes, corn puree, remaining broth, and reserved corn cobs to Dutch oven and bring to boil. Reduce heat to medium-low and simmer until potatoes are tender, about 15 minutes. Discard cobs and stir in cream, scallions, and reserved bacon. Season with salt and pepper. Serve. (Soup can be refrigerated in an airtight container for up to 3 days.)