The Best Ever Roasted Corn Soup.......

Start by having your indentured servants shuck 2 boxes of corn....okay...actually...the recipe only calls for 4 ears of corn.....but they don't know that....
just throw a cookie their way every once in awhile....

Boil 1lb of homegrown organic new potatoes in salt for 2 minutes....turn off heat then let them sit another 5 minutes more....then drain and chop into 1/2" or so pieces.

Butter 4 ears of corn, place in grill basket and ummmm grill for about 15 minutes.....

While the potatoes and corn are grilling..... fry up 4 (or more) pieces of bacon.....

Oh ....According to this photo...place the buttered corn on the top rack of grill and
potatoes (butter those too) in the grill pan and cook 15 minutes.

After the 15 minutes are up ...with a knife remove the corn from the cob...place 1 cup of said corn in blender with 1/2 cup of 1/2&1/2 and puree. Then finely chop 3/4 cup of onion. Add onion and 2 tablespoons of butter in a soup pot and saute til the onions are tender......

Place extra corn, pureed corn, potatoes, 1 teaspoon of salt, 1 teaspoon dried thyme, 3 tablespoons of chives, some pepper, 3 cups of milk, chopped cooked bacon and simmer for about 20 minutes til the soup thickens a bit.

Yummmm.....even the monkeys liked this one.....Now I know what I am going to do with about 20% of my frozen corn this winter....this soup is so stinkin good.....you might possibly eat three bowls of it in one sitting......not that I did that or anything.......I'm just sayin.....

This recipe was adapted from the recent cooking light magazine.....I like my version better....not that I actually tried their version.....but I had no intention of going to the grocery store for crushed red pepper...and I am a true believer that everything is better with bacon.

1lb small new potatoes, quartered
3 teaspoons salt (2 for boiling w/potatoes, 1 for combining w/soup)
3 tablespoons butter (1 for buttering the corn, 2 for sauteing w/onions)
4 ears shucked corn
3/4 finely chopped onion
3 cups 2% milk
1/2 cup half and half
3 tablespoons chopped fresh chives
1 teaspoon dried thyme
1/2 teaspoon black pepper (or more)