Corn Chowder

By á-1230

Ingredients

• 6 cobs of fresh corn
• 3 cups frozen corn
• 6 slices of bacon
• 1 Tbsp butter
• 1 large onion, chopped fine
• 2 medium cloves of garlic minced ( about 2 tsps)
• 3 cups chicken stock
• 3 Tbsp all purpose flour
• 2 medium red potatoes cut into 1/4 inch cubes(about 2 cups)
• 1 bay leaf
• 1 tsp minced fresh thyme or 1/4 tsp dried
• 2 cups whole milk
• 1 cup heavy cream
• 2 Tbsp minced fresh parsley leaves
• 1/2 tsp salt
• ground black pepper

Preparation

Step 1

1. Stand corn on end, grate kernels from 6 ears on large holes of box grater, then firmly scrape any pulp remaining on cobs with back of knife (you should have 2 generous cups of kernels and pulp.)
2. Transfer to separate bowl and set aside.
3. Saute bacon in fry pan until crisp.
4. Stir in butter, onions and garlic and cook until softened
5. Stir in flour and cook, stirring constantly.
6. Gradually add stock and whisk constantly
7. Add potatoes, bay leaf, thyme, grated corn and pulp and bring to a boil.
8. Reduce heat to medium low and simmer until potatoes are almost tender.
9. Add frozen corn kernels and milk and heavy cream and retun to simmer.
10. Simmer until corn kernels are tender about 5 minutes.
11. Stir in parsley and season to taste.