Corn Chowder

Well…it certainly does not FEEL like a fall day here – another delightful, almost 80 degree day – but I’m not complaining. Even with the warm weather, here is what’s cooking for dinner….homemade soup!! So yummy! The ingredient list seems long but don’t be fooled – it really is not difficult and its worth any effort. (And one more reason to get excited – I paid under three dollars for gas last night….WOOHOO!!)

Corn Chowder8 medium-size ears of corn4 slices bacon, cut into 1/2 inch pieces 1 medium-sized onion, finely chopped 2 cloves garlic, minced 3 TBL flour 3 cups chicken broth 2 medium red skin potatoes, cut in 1/4 inch pieces 1 tsp. minced fresh thyme 2 cups milk 1 cup heavy cream 1 tsp. salt 1/4 tsp. black pepper 1/3 cup white cheddar cheese1. Cut kernels from 4 ears of corn (about 3 cups of kernels); set aside. Working over a bowl, grate remaining 4 ears of corn on the large holes of a box grater. Scrape pulp from cobs (about 3/4 cup) using the dull side of a knife; set aside.2. In a large pot over medium-high heat, cook bacon for about 6 minutes or until crisp. Remove with a slotted spoon and drain on a paper-towel-lined plate.3. Add onion to pot and cook for about 4 minutes, stirring occasionally, or until golden brown. Add garlic and cook for 1 minute. Add flour and stir constantly for 2 minutes.4. Whisk in chicken broth . Add potatoes, thyme, milk and grated corn and pulp. Bring to a boil. Reduce heat to medium-low and simmer for about 10 minutes or until potatoes are tender. Using a potato masher, press down on the potatoes 4 to 5 times. Stir in cooked bacon.5. Add whole corn kernels and heavy cream and cook and additional 5 minutes or until corn is tender but still crunchy. Stir in salt and pepper. Ladle chowder into bowls. Top each serving with a little cheddar cheese, dividing equally. (If anyone can tell me how to “single space” the ingredients that would be wonderful….I tried everything)