Perfect for even the balmiest summer night.
Using a sharp chef’s knife, slice the kernels off the corn, reserving the cobs. Set the corn kernels aside . Add the cobs to a large pot, along with the thyme, bay leaves, Parmesan rind, and smoked paprika. Add 6 cups of water to the pot and set it over high heat. When the water just begins to boil, reduce the heat to low and gently simmer the corn stock for 1 hour. After an hour, strain the stock using a fine-mesh strainer, then set the corn stock aside.
Add the bacon to a large pot. Set the heat to medium-low and slowly crisp the bacon, turning it and flipping it every few minutes with tongs. After 10 to 15 minutes, the bacon should be crispy and fully rendered. Turn off the heat and remove the bacon from the pot, but leave the rendered bacon fat where it is—we’re about to cook with it. When the bacon is cool enough to handle, crumble it into tiny pieces.
Add the butter and onion to the pot and adjust the heat to medium. Cook the onion for about 5 minutes, stirring occasionally, until it just begins to caramelize. Add the garlic and chili powder and cook for 1 minute, stirring regularly. Next, add the corn kernels and diced potatoes. Cook for 2 to 3 minutes, stirring regularly, until the corn begins to deepen in color. Season with 1 teaspoon of salt and a few cracks of freshly ground black pepper.
After the soup has simmered for 35 minutes, the potatoes should be very tender. Turn off the heat and stir in the heavy cream. Ladle half of the soup into a blender and blend on high until very smooth. Return the pureed soup to the pot, along with the sliced green scallion tops. Stir to combine. Taste the soup, and adjust with more salt as necessary. To serve, garnish each serving with some crumbled bacon.
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