Black and White Bean Bacon Soup
  
 
 Step 5:

Shuck your corn and remove husks and silk. Stand an ear up on your cutting board and cut off the kernels, but don't go too fast or you'll make an even bigger mess of the kitchen than if you were to go slowly. Alternatively, if you're using canned corn, drain it and rinse it well as again it may be packed in salted water.
 

 Step 6:

Get your broth ready by preparing it in a 6 litre pot. I really like the pre-made stocks sold frozen at upscale groceries as they're made without salt or seasoning, as I don't keep bones on hand to make stock from scratch. I realize they're a bit pricey to use exclusively, but they really add a lot of body to your dishes if you use them. You can also use boullion cubes, but just be careful with them as they're often very salty and contain MSG.

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