Corn Chowder

Ingredients

• 2 tablespoons butter
• Extra-virgin olive oil
• 8 ounces bacon, chopped
• 1 onion, diced
• 2 garlic cloves, minced
• 6 sprigs fresh thyme, leaves only
• 1/4 cup all-purpose flour
• 6 cups chicken stock
• 2 cups heavy cream
• 2 Idaho potatoes, peeled and diced
• 6 ears corn
• Salt and freshly ground black pepper
• 1/4 cup chopped fresh parsley leaves

Directions

In a large stockpot over medium-high heat, cook the bacon and 1 tablespoon olive oil until the bacon is crisp, about 5 minutes. Remove the bacon with a slotted spoon and reserve. Reduce the heat to medium, add the butter, onions, garlic, and thyme and cook for 10 minutes, until the onions are translucent.

Add flour to the vegetable mixture and stir to coat everything well. Pour in the chicken stock and bring to a boil. Add the cream and the potatoes, bring to a boil and boil hard for about 7 minutes, until the potatoes break down (this will help to thicken the soup and give it a good texture).

Cut the corn kernels off the cob and add to the soup. Season with salt and pepper and simmer until the corn is soft, about 10 to 12 minutes. Stir in the parsley and give it another little shot of olive oil. Ladle the soup into bowls and serve.