Serves 6.
Preparation time: approx. 30 minutes.

Ingredients

• 8 ears of corn
• 230 grams smoked bacon, diced
• 3-4 French shallots
• 3 garlic cloves, finely chopped
• ¼ cup flour
• 5 cups chicken broth
• 1 lb. red potatoes, quartered
• 1 teaspoon smoked paprika
• 1 teaspoon celery salt
• 1 cup 15% cooking cream
• 1 sprig rosemary
• 1 cup grated Parmesan cheese
• 2 tablespoons butter
• 1 green onion, finely chopped (green part only)
• Salt and pepper to taste

Preparation

1. Using a sharp knife, remove the corn kernels from the cob.
2. In a large saucepan, fry lardons until cooked and crisp. Set aside.
3. Melt the butter in the same pot.
4. Over medium heat, sauté shallots until translucent.
5. Add garlic and cook for 90 seconds.
6. Add flour, mix well and cook for about 1 minute.
7. Stir in the chicken broth, corn, potatoes, celery salt, paprika and rosemary. Season to taste with salt and pepper.
8. Mix well and cook over medium heat for about 20 minutes, or until potatoes are tender.
9. Remove rosemary sprig.
10. Add the cream and mix well.
11. Blend until smooth.
12. Add the grated Parmesan and blend again.

Service

1. Pour the cream into bowls.
2. Garnish with reserved bacon and green onions.
3. For extra flavor, add a little grated Parmesan and pepper to taste.