INGREDIENTS
8 medium ears of corn
4 slices thick cut bacon, cut into 1/2 inch pieces
1 medium onion, finely chopped
2 cloves garlic, minced
3 tbsp. all purpose flour
3 cups low sodium chicken broth
2 medium red skin potatoes, cut into 1/4 inch pieces
1 tsp. minced thyme
2 cups milk
1 cup heavy cream
1 tsp. salt
1/4 tsp. black pepper
1/3 cup shredded white cheddar cheese
DIRECTIONS
Cut kernels from 4 ears of corn, set aside. Working over a bowl, grate remaining 4 ears of corn on the large holes of a box grater. Scrape pulp from cobs, set aside.
In a pot, cook bacon 6 min. or until crisp. Remove, drain on paper towel lined plate. Add onion to pot and cook 4 min. or until golden brown. Add garlic and cook 1 min. Add flour and stir 2 min.
Whisk in broth. Add potatoes, thyme, milk and grated corn and pulp. Bring to a boil. Reduce heat and simmer 10 min. or until potatoes are tender. Mash potatoes 5 times. Stir in bacon.
Add whole corn kernels and cream and cook an additional 5 min. or until corn is tender. Stir in salt and pepper. Ladle chowder into bowls. Top each serving with a little cheese. MAKES 6 SERVINGS.
