Corn, Potato, & Bacon Chowder

Summer ended way too quickly, and I'm scrounging to find the last crop of summer produce at our farmers market before the months of squash and winter greens. I just couldn't resist buying a somewhat homely bunch of sweet corn for use in a final corn soup. This chowder lends itself nicely to fall, with hearty chunks of potato, smokey bacon, and tender corn kernels. Like all soup, this will freeze well and can provide a welcome taste of summer in the middle of winter.


Corn, Potato, & Bacon Chowder:

• Heat a large pot over medium-high heat and add in 4 slices of thick cut bacon, diced.
• Cook until the fat renders and bacon is crisp, then use a slotted spoon to remove the bacon and set aside.
• Add in 1 diced onion and 1 lb. of diced potatoes and cook for 5-8 minutes, or until vegetables have softened.
• Meanwhile, remove the kernels from 10 ears of corn, reserving 2 of the corn cobs.
• Add in 6 c. low-sodium chicken broth, 2 c. of half and half, the corn cobs, 4 sprigs of thyme, a large pinch of salt and pepper.
• Bring to a boil, then lower to a simmer and cook for 30 minutes, or until potatoes are tender.
• Remove the corn cobs and thyme stems and add in the corn kernels. Skim any solids off the top of the soup.
• Cook for another 15 minutes, or until corn is tender. Check for seasoning and adjust as necessary.*
• Ladle the soup into bowls and garnish with some of the bacon bits.

Serves six
*If you prefer a thicker soup, transfer 1/3 of the soup to a blender and puree, then stir back into the remaining soup.