Corn Chowder

I got a little too excited at the grocery store, seeing all the fresh corn in the big bins.  I bought 10 ears of corn.  After eating corn for a few days, I decided to try to make something different with the corn.... corn chowder!  I have to admit, it turned out much better than I anticipated!

Ingredients;

6 slices of bacon
1 red pepper, diced (about 1 cup)
1/2 a jalapeno, minced
1 sweet onion, chopped (about 1 cup)
1 carrot, diced
1 clove of garlic
1 yukon gold potato, diced
1 can chicken broth (14.5 oz.)
3 sprigs of thyme
1 1/2 c. corn (from about 3 ears)
1 c heavy cream
1/2 tsp salt (or to taste)
1/2 tsp fresh ground black pepper

Garnish: chives, finely chopped

Chop your ingredients, and set them aside. 

TIP: Cut the corn off of the cob when it is raw.  Do not cook the corn first.

Cook the bacon in a 6-8qt heavy pot over moderate heat, stirring frequently, until crisp.  About 5 minutes. 

Transfer the bacon onto paper towels to drain. 

Add the onions, carrots, bell pepper to the bacon fat and cook, stirring frequently.  About 8-10 minutes until the onion is softened.

Add potatoes, chicken broth and thyme.  Cover and cook until potatoes are tender, about 10-15 minutes (depending on how large your potatoes are).  Take 3/4 of the contents of the pot and pour into the blender.  Pulse the blender a few times to reduce the size of the larger chunks.  Pour the contents of the blender back into the pot.  Add the corn and cream.  Simmer uncovered for about 10 minutes.

Take 3/4 of the contents of the pot and pulse in the blender again.  Do not blend it completely, you still want some chunks left in the soup.

Pour the contents of the blender back into the pot.  Simmer for about another 5-10 minutes, uncovered so the chowder thickens.  Add salt and pepper.  Serve with finely chopped chives on top.

Thyme 2 taste....

TIP: If you do not have a jalapeno, you can add red pepper flakes instead to give it a little heat.