2 slices of thick cut bacon (I like Hempler's or Nueske's - optional)
2 shallots, sliced
1/2 lb fingerling potatoes (or other waxy potato), cut into 1/2" cubes
1/2 cup chicken broth
1 cup fresh corn, scraped from 2 cobs,
1/2 tsp smoked Spanish paprika
1/4 tsp fresh thyme
1 TB fresh basil, chopped
1 large or 2 medium heirloom tomatoes, chopped
Shaved Parmigiano cheese (optional)
Salt and pepper to taste
In a large nonstick skillet, cook 2 pieces of bacon over medium heat until crispy. Chop and set aside.
In the fat, cook the shallots until softened, a few minutes. Add the potatoes and broth, and simmer for about 8 minutes, or until potatoes are almost cooked. Add the corn, thyme, and paprika, and simmer until potatoes are tender and corn is cooked, about another 10 minutes, until most of the liquid is evaporated. Season with salt and pepper. Serve with a topping of fresh basil, tomatoes, and crispy bacon. Top with a little shaved cheese if you like. Slip a fried or poached egg on top for a lovely rounded meal.
If you're vegetarian, you can easily lose the bacon - the smoked Spanish paprika will give a nice smoky flavor.