Smoky Fresh Corn Chowder

Name: Smoky Fresh Corn Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6 , 4-6 serving(s)
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

Submitted by Kelleh79

"This is a rich, slightly smoky corn chowder that I adapted from a recipe in the book Soup Makes The Meal. With corn fresh from the cob, cream, and smoked cheddar, this thick soup has a good balance of flavors. It's my favorite soup recipe."

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Ready In:: 45mins
Ingredients:: 10
Serves:: 4-6

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

directions

Heat a heavy soup pot over medium heat. Add the bacon and fry until crisp. Remove bacon and reserve, leaving the drippings.
Add the onion and cook, stirring, until translucent, about 8 minutes. Add the garlic and corn, salt lightly, and cook, stirring, for 2 minutes.
Using a box grater, grate the corn cobs over the soup to extract the starchy pulp.
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.
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.
Stir the cheese into the soup, in a couple of batches, until it melts. Stir in the mustard and season with pepper.
Serve hot, garnished with crumbled bacon.