4-6 Ears of Candy Corn-Sweetcorn
6 cups cold water
1 Tbs Kosher Salt
1 tsp black pepper

1 Tbs olive oil
2 Tbs flour
1/2 cup chopped raw bacon
1/2 cup diced red onion
1/2 cup diced green bell pepper
2 tsp minced garlic
1 tsp black pepper
1 tsp kosher salt
1/2 tsp crushed red pepper
1 cup corn
3 cups corn stock
3 cups 2% milk

Remove husks and silk from the ears of corn. Cut corn off the cobs. Set aside 1 cup of corn for later use. Rub the back of your knife across the cobs to release the "milk" from the cob. Cut the cob in half and put in a stock pot. Add the 6 cups of cold water. Add 1 Tbs kosher salt and 1 tsp pepper. Bring the water up to a boil and reduce the heat. Let simmer for 30 min.
Remove cobs and pour stock through a mess strainer. Set aside 3 cups of stock.
In a stock pot add olive oil, bacon, onion, green peppers, and garlic. Add salt and black pepper. Saute until bacon is fully cooked. Remove from heat and add flour. Whisk in stock and milk. Return to heat. Add crushed red pepper and corn. Bring to a simmer and reduce. Let simmer for 20 minutes.

By Chef Danica Uherka
Minerva's and GSS