Take advantage of the abundant fresh corn available and cook up a double batch of this delicious chowder, freezing half for a simple meal this chilly fall or winter.
Fresh Corn Chowder
8 medium-sized ears of corn
4 slices thick-cut bacon, cut into 1/2 inch pieces
1 medium-sized onion, finely chopped
2 cloves garlic, minced
3 tbsp all-purpose flour
3 cups chicken broth
2 medium-size red skin potatoes (about 3/4 pound), cut into 1/4-inch pieces
2 tsp minced fresh thyme or 1 tsp dried
2 cups milk
1 cup heavy cream
1 tsp salt
1/4 tsp black pepper
1 1/2 cups shredded cheddar cheese
1. 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 chowder about ten times.
5. Add whole corn kernels, bacon and heavy cream and cook an additional 5 minutes or until corn is tender but still crunchy. Stir in salt and pepper. Ladle chowder into bowls. Top each serving with 1/4 cup shredded cheddar.