I bet you didn' t know this.
The flavor of this soup was divine. The consistency needs some work. The next time I make it I will throw one more potato in the pot and I will not add the corn until I have put the immersion blender in and given everything a whirl. I like my corn whole and crunchy. You should feel free to do whatever blows your dress up. And then tell me how it came out so I can copy.
4 slices bacon chopped up, 2 T olive oil, 1 chopped onion, 2 bay leaves, 5 sprigs fresh thyme, salt and pepper to taste, 1 medium potatoe peeled and diced, 4 large garlic cloves chopped, 32 ounces vegetable broth, 3 1/2 cups frozen or fresh corn, 2 cups milk, Tabasco sauce to taste - I used 1 teaspoon of the chipotle kind, 2 tablespoons minced fresh parsley.
Put the olive oil in a dutch oven or large pot along with the onion, bay leaves, thyme, S&P, and cook until the bacon is browned and the onions are beginning to color and soft. Stir in potato, garlic, and broth. Cover the pot and simmer for about 10 minutes or until the potato is tender. Stir in the corn and the milk and tabasco. Pull out the bay leaves and thyme sprigs. Using an immersion blender - blend for a bit until you get the consistency you want. I left about 1/3 of the corn and potato whole. Heat it to a bubble and serve topped with parsley.