4 large ears fresh sweet corn, kernels removed (about 4 cups)
Cobs, reserved and halved
6 ounce(s) (about 6 slices) thick-cut bacon, diced
1 sweet potato, peeled and diced (about 1 1/2 cups)
1 large Vidalia onion, diced (about 1 1/2 cups)
3 tablespoon(s) butter
1 1/2 teaspoon(s) salt, `
4 clove(s) garlic, minced
2 teaspoon(s) minced fresh rosemary
1/4 teaspoon(s) freshly ground pepper
3 cup(s) cooked wild rice
In a stockpot over medium heat, combine cobs and 7 cups water, and simmer for 30 minutes. Remove cobs with tongs and discard; reserve stock.
In a stockpot over medium heat, cook bacon, stirring often, until cooked through but not crisp. Transfer to a paper-towel-lined plate. Add sweet potato, onion, and butter to pot. Season with 1/2 teaspoon salt and cook until potato and onion soften, about 15 minutes. Add garlic and rosemary, and cook for 1 minute. Add corn kernels, 5 cups of reserved corn stock, pepper, and remaining salt, and bring to a simmer.
Transfer half of soup to a blender and puree until smooth. Using a fine-mesh sieve, transfer pureed soup back into stockpot. Stir wild rice and reserved bacon into soup. Serve immediately.