Summer Corn Cowder with Scallions, Bacon & Potatoes

Makes 5-1/2 c.

5 ears sweet corn, cut from cob (4 cups frozen)
7 oz scallions (about 20)

3 slices bacon

1 Tablespoon butter

1 jalapeno diced (opt)

1 teaspoon Kosher salt, add more to taste is necessary

black pepper to taste
3 1/2 c. chic broth
1 1/2 c. gold potatoes, cut to 1/2 inch
1 1/2 tsp. fresh thyme, chopped (or 1 tsp dried thyme)
2 T. heavy cream (or plain yogurt)

Slice scallions thinly, separating white and light green from dark green.
Cook bacon 5 min in large pot. Remove & empty all but 1 T bacon fat. Add butter & return to Medium heat.
Add white & light green scallions, jalapeno (opt), salt & pepper. Cook until soft (about 3 min)
Add broth, corn, 2 corn cobs (when using fresh corn), potatoes & thyme. Bring to boil. Reduce & simmer 15 min or until potatoes are tender. Discard cobs.
Remove 1 cup of soup & blend smooth in blender. Return to pot. Add cream, dark green scallions & bacon.

Yum!! The kids love this soup. Great with fresh cornbread on your super woman days. ;)