Opus chef Michael Long suggests using Colorado corn, such as Olathe sweet corn, although less-sweet types will work well too. Save the corn husks to use as decoration on the plate. For a lower-calorie version, substitute chicken stock for cream. Serves 4.
Ingredients
4 slices thick bacon, diced
4 cups milk
1 cup heavy cream
2 teaspoons saffron threads
A few sprigs fresh thyme
6 ears corn, kernels removed and divided into two equal parts and cobs reserved and halved
1/2 cup chopped celery
1/2 cup chopped onion
1/2 cup chopped carrot
1/2 cup chopped potato
1 teaspoon chopped garlic
2 teaspoons all-purpose flour
1/4 more cup diced potato
Salt and pepper to taste
1/4 cup green onions, chopped for garnish
Directions
Sauté bacon over medium-high heat until crispy. Remove bacon with slotted spoon to paper towels to crisp. Reserve bacon fat.
In large saucepan, stir milk, cream, saffron and thyme. Add corn cobs and simmer 10 minutes.
Meanwhile, in another large saucepan, heat bacon fat over medium- low heat. Add celery, onion, carrot, 1/2 cup chopped potato and half of the corn kernels. Sweat until soft, about 5 minutes. Add garlic, cook for 1 minute. Add flour and stir well. Reduce temperature to low and cook for 10 minutes.
Strain milk mixture into corn-kernel mixture, discarding cobs and thyme sprigs. Simmer 10 minutes, then purée with immersion blender. (Alternatively, transfer liquid to blender in small batches and puree.)
Strain soup to remove any large particles. Return to saucepan, add 1/4 cup diced potatoes and the remaining corn kernels. Simmer until potatoes are cooked, about 15 minutes. Add salt and pepper to taste. Ladle into bowls, garnish with green onions, cooked bacon bits, and a few extra threads of saffron.
