Summer Corn Chowder

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I forgot how much I like this soup! It takes some work because of shucking and de-kernaling the corn.

See original recipe her
INGREDIENTS
- 10 ears fresh corn, husked and silks removed and kernels cut from the cob
- 3 TB butter
- 12 oz bacon, sliced into 1/4 to 1/2 inch pieces
- 1 yellow onion, chopped
- 1/4 cup all purpose flour
- 2 cloves garlic, minced
- 5 cups chicken or vegetable broth
- 1 lb gold potatoes, cut into 1/2 inch pieces
- 1 tsp dried thyme
- 2 bay leaves
- 16 oz half and half

- shredded cheddar cheese (for serving)
- chopped fresh chives (for serving)

INSTRUCTIONS
1. Cook bacon pieces in large pot. Remove. Set aside bacon and discard grease.
2. Melt 3 TB butter in pot. Add onion and cook until the onion starts to brown around the edges. Add in flour and garlic and cook 1 1/2 minutes. While whisking, slowly pour in broth.
3. Bring to a boil, stirring constantly. Add corn and potatoes. Add thyme and bay leaves and season with salt and pepper. Reduce heat to simmer and cook for 20 minutes.
4. Remove bay leaves and transfer 2 1/2 cups of the chowder to a blender and blend until smooth. Stir the mixture back into the soup. Stir in half and half.

5. Serve, garnishing with cheese and chives.

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