Fresh Corn Chowder

Ingredients

• 10 ears corn, husks and silk removed
• 4 slices bacon, chopped fine
• 1 onion, chopped fine
• 2 garlic cloves, minced
• 1 teaspoon minced fresh thyme or 1/4 teaspoon dried
• 3 tablespoons all-purpose flour
• 3 cups chicken broth
• 2 cups whole milk
• 12 ounces red potatoes, unpeeled, cut into 1/4-inch pieces
• 2 bay leaves
• 1 cup heavy cream
• 2 tablespoons minced fresh parsley

Directions

1. Working with 1 ear of corn at a time, stand 4 ears on end inside large bowl and cut kernels from cob using paring knife. Grate remaining 6 ears over large holes of box grater into separate bowl. Using back of butter knife, scrape remaining pulp from all cobs into bowl with grated corn.
2. Cook bacon in Dutch oven over medium heat until rendered and crisp, 5 to 7 minutes. Stir in onion and cook until softened, 5 to 7 minutes. Stir in garlic and thyme and cook until fragrant, about 30 seconds. Stir in flour and cook for 1 minute. Slowly whisk in broth and milk, scraping up any browned bits and smoothing out any lumps. Stir in potatoes, bay leaves, and grated corn and pulp mixture. Bring to simmer and cook until potatoes are almost tender, about 15 minutes.
3. Stir in remaining corn kernels and cream. Continue to simmer until corn kernels are tender yet still slightly crunchy, about 5 minutes. Discard bay leaves. Stir in parsley and season with salt and pepper to taste. Serve.

Original Recipe