Corn soup and grilled cheese sandwich with tomato:
4 slices center cut bacon, chopped
2 ribs celery, chopped
1 small onion, chopped
3 ears of sweet corn, kernels removed
2 cups 2% milk
Salt and pepper to taste
Cook the bacon in a large skillet until the bacon is crisp and the fat is rendered. Remove bacon and set aside.
Add the celery and onion to the skillet and saute in the bacon fat for about 10 minutes, then add corn kernels, reserving 1 cup of kernels, and saute for 10 minutes more.
While the vegetables are sauteeing, simmer the corn cobs in the milk (break cobs in half if necessary to fit in pot.)
Discard corn cobs, and add sauteed vegetables, bacon, and milk to blender. Puree until smooth. Pour the soup into a pot, add the reserved corn kernels, and simmer until heated through. Season to taste.
Makes 4 servings, 175 calories each