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Step 1
1 In a large pot over high heat, bring water to a boil
Step 2
2 While the water comes to a boil, place a corn cob horizontally on a cutting board and, using a sharp chef's knife, cut off and reserve the kernels
Step 3
3 Repeat with the remaining cobs -- you should have at least 4 cups -- placing the cobs in the pot as you work
Step 4
4 Scrub the potatoes and add them to the pot, along with the salt
Step 5
5 Once the water has returned to a full boil, reduce the heat to medium, cover and cook until the potatoes are tender enough to be pierced with the sharp tip of a knife, 15 to 20 minutes
Step 6
6 Using a slotted spoon, transfer the potatoes to a bowl; discard the corn cobs and reserve the resulting corn broth
Step 7
7 When the potatoes are cool enough to handle, halve them and set aside
Step 8
8 Line a plate with paper towels or a clean tea towel
Step 9
9 In a separate skillet over medium heat, cook the bacon, stirring, until crisp, about 6 minutes
Step 10
10 Using a slotted spoon, transfer the bacon to the prepared plate to drain
Step 11
11 You should have about 2 tablespoons of rendered fat in the pot; if there’s more, pour it off and reserve for another use
Step 12
12 Stir the butter and chopped onion into the remaining bacon fat; and cook, stirring a few times, until the onion has softened, about 5 minutes
Step 13
13 Sprinkle in the flour and whisk to combine
Step 14
14 Pour in 4 cups of the reserved corn broth
Step 15
15 (If there's any broth left over, strain, cool and freeze for another use
Step 16
16 )
Step 17
17 Add the reserved corn kernels, cooked potatoes (cutting them in half or into chunks as you work), half-and-half, thyme leaves and sugar
Step 18
18 Stir to combine, cover and cook until the corn and potatoes are warmed through, about 5 minutes
Step 19
19 Stir in the crisped bacon
Step 20
20 Taste, and season with pepper and additional salt, if desired
Step 21
21 Divide among individual bowls and serve warm