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Fresh Corn Chowder

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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
Serves 6

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.

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