Corn Chowder

 

INGREDIENTS:

1 lb frozen corn, thawed

3/4 cup whole milk

3 slices bacon, minced

1 small onion, minced

Salt and Pepper

2 garlic cloves, minced

1/8 tsp dried thyme

1 bay leaf

1 3/4 chicken broth

8 oz. red potatoes (about 3 small) cut into 1/2 inch pieces

DIRECTIONS:

Process half of the corn with the milk in a food processor until smooth; set aside. Cook the bacon in a large saucepan over med-low heat until beginning to brown. Transfer 1 TBL of the bacon to a paper towel lined plate and set aside. Add the onion and a pinch of salt and cook, stirring occasionally, until softened and lightly browned. Stir in the garlic, thyme, and bay leaf- cook until fragrant. 

Add the pureed corn, broth, potatoes, and 1/4 tsp salt, bring to a simmer, and cook until the potatoes are almost tender, about 5 minutes. Stir in the remaining corn; return to a simmer and cook until the corn is warmed through and potatoes are tender. Remove the bay leaf and season with salt and pepper to taste. Sprinkle with reserved bacon to serve.

We've been having some rainy afternoons- so this sounded great to me for dinner! I made this with BLT's (with home grown tomatoes- YUM!) and so I cooked the entire package of bacon, and then just crumbled what I needed for the soup. I also saved the bacon grease for Pioneer Woman's Green Bean recipe, which I made the next night!