Corn Chowder with Bacon

Pleasing contrasts form the basis of this simple soup--sweet and crunchy fresh corn contrasting with salty bacon and soft new potatoes. The seasonings are few, letting the flavors and textures of the main ingredients take the starring role. Donovan and Nate both came back for thirds.

2-3 Tbsp olive oil
1 medium sweet onion (such as Walla Walla), finely chopped
2 lbs new potatoes, cubed
1/4 cup white flour
4 cups corn kernels (from around 5 ears; scrape the cobs to get all the juice)
4-5 strips bacon, cooked and finely chopped
2 cups whole milk
Salt and pepper to taste
1/4 cup snipped chives (optional)

Heat the olive oil in a soup pot. At the onion and saute for 2-3 minutes, then add the potatoes. Saute for another few minutes, then add the flour and stir to form a roux. Continue to cook over reduced heat for a couple minutes, stirring frequently, then add enough water to just cover the potatoes. Stir to blend the roux into the liquid, then partially cover and cook over medium-high heat until potatoes are tender (15 minutes or so).

When the potatoes are tender, add the corn, bacon, milk, salt, and pepper and remove from heat. Garnish with chives if desired.

Serves 4-6.

Variation: Serve topped with a sprinkling of chopped fresh chives or cilantro.