Ingredients
- • 10 ears corn
- • 8 cups water
- • 1/2 cup (1 stick) butter
- • 1 1/2 cups diced red onion (about 2 medium)
- • 3 cups diced celery (about 6 ribs)
- • 2 1/2 cups chopped red bell pepper (about 3 large)
- • 6 cups diced red potatoes (about 10 medium)
- • 1 Tablespoon fennel seed
- • 1 Tablespoon celery seed
- • 1/2 Tablespoon red pepper flakes
- • 3 cups heavy cream
- • 1/4 cup chopped fresh dill
- • 6 slices applewood-smoked bacon, cooked until crispy, drained and crumbled
Directions
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Cut corn kernels off cobs. Place cobs in a large Dutch oven and cover with 8 cups water. Bring to a boil, reduce heat and simmer, covered, 20 minutes. Remove cobs and discard. Set cooking liquid aside.
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Melt butter in Dutch oven over medium-high heat. Add onion, celery, bell pepper, potatoes, fennel seed, celery seed, red pepper flakes and corn kernels. Cook until onions are tender and vegetables are fragrant. Add liquid from cooking corn cobs and heavy cream. Bring to a boil, reduce heat and simmer until potatoes are tender. Just before serving, stir in dill. Garnish with crumbled bacon.