Smoky Fresh Corn Chowder

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• 3 -4 slices bacon, cut into small pieces
• 1 large onion, chopped
• 1 garlic clove, minced
• 4 large corn cobs, kernels cut off the cobs and cobs reserved
• 5 cups chicken broth
• 1/2 cup heavy cream
• 3 tablespoons flour
• 4 -5 ounces smoked cheddar cheese, grated
• 1 teaspoon dijon mustard (optional)
• salt and pepper

Recipe

• 1 heat a heavy soup pot over medium heat. add the bacon and fry until crisp. remove bacon and reserve, leaving the drippings.
• 2 add the onion and cook, stirring, until translucent, about 8 minutes. add the garlic and corn, salt lightly, and cook, stirring, for 2 minutes.
• 3 using a box grater, grate the corn cobs over the soup to extract the starchy pulp.
• 4 add the chicken stock and bring to a near boil. simmer the soup until the corn has lots its raw taste, 8 to 10 minutes.
• 5 whisk the cream and flour together in a small bowl. add to the soup and heat for 10 minutes, under salting the soup slightly, to taste.
• 6 stir the cheese into the soup, in a couple of batches, until it melts. stir in the mustard and season with pepper.
• 7 serve hot, garnished with crumbled bacon.