The corn's intense sweetness comes out beautifully and lingers with you. The recipe stated 45 minutes, but if you are using frozen corn, it will take only 30 minutes.
0 In a large heavy-bottom saucepan, over medium-high heat, cook the bacon with the olive oil until crisp. Remove the bacon with a slotted spoon and set it aside.
1 Lower the heat to medium and add the onion and cook until translucent, about 5 minutes. Add the garlic, salt, and pepper and cook for 1 more minute.
2 Add the potatoes, corn kernels, lime juice, and white wine. Stir until the wine is reduced. Add the chicken stock, bay leaf, the reserved corn cob if using, bring to a boil, and simmer uncovered for about 20 minutes until the corn and the potatoes are tender stirring occasionally. Remove the corn cob, bay leave and toss them.
3 Taste and season with salt and pepper to your liking. Add the soup in batches, if need be, to a blender saving a cup of kernels and potatoes for later. Puree and transfer back into the saucepan.
4 Add the half and half stir well over medium-low heat. Warm up the bacon.
5 Place the soup into a bowl, add some of the kernels that you set aside to each bowl and sprinkle some of the bacon over it.
