4 slices gf bacon, chopped 1 small onion, chopped 2 celery stalks, chopped 6 ears corn 4-1/2 cups milk 2 medium potatoes, peeled and diced 1-1/2 teaspoons salt 1/2 teaspoon ground pepper 1 Tablespoon unsalted butter
Directions
Place bacon in a stock pot and cook until it begins to crisp. Remove bacon fat until you have 2 Tablespoons left in pot. Add onion and celery and cook until tender and slightly browned, about 10 minutes. Remove the kernels from the corn and add the cobs to the pot. Add milk and potatoes and stir. Bring to a boil, reduce heat and simmer, covered, for 10-15 minutes, or until the potatoes are tender. Remove the cobs and add the corn kernels, salt and pepper. Simmer 5 minutes. Remove 3/4 of solids from pot and place in a food processor. Process until smooth. Return to pot. Add butter and stir until butter is melted. Serve.
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