Ingredients:
6 Ears of Corn
2 Stalks Celery
2 Carrots
1 Large Onion
2 Yukon Gold Potatoes
4 Slices of Thick Bacon
1 cup Heavy Cream
4 1/2 Cups Whole Milk-1 cup reserved
Salt and Pepper to taste
Smoked Paprika and Green Onion for garnish.

STEP 1 - Remove Corn off Cob

Step 2 - Dice Vegetables and Bacon

Step 3
Fry Bacon in a Cast Iron Skillet

Step 4 - Heat Cobs in Heavy Cream and
Whole Milk 3 1/2 cups on medium low heat

Step 5 - Add Mirepoix
onions celery carrots to fried bacon- leave tbs bacon fat - Saute till onions traslucent.

Step 6
Add Corn toss thouroghly and saute 5 more minutes

Step 7 - Remove Cobs, Add Sauteed Vegetables and Potatoes to milk

Step 8 - Add Reserve milk to Cast Iron
Heat and add to soup

Step 9
Remove 2 cups of solid Food and blend
Add back to soup - Trick ~ No Flour or butter needed thicken soup - Gluten Free

Last Step! - Salt and pepper to taste

Presentation - Dust with Smokes Paprika and Sliced Green Onion
Bon Apetite!