Even couldn't resist our "really good" corn chowder recipe! Turn this creamy soup into a savory dish by adding crispy bacon slices.
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ears fresh corn, husks removed
(32-ounce) container chicken stock
slices bacon, chopped
small clove garlic, minced
chopped fresh thyme, plus more for serving
medium red potatoes, peeled and chopped (1 pound)
freshly ground black pepper
Cut corn from cobs. Working over a bowl, scrape cobs with the back of a butter knife to remove milk and pulp. Combine cobs and chicken stock in a large saucepan. Bring to a boil over medium-high heat. Reduce heat to medium and simmer, 30 minutes. Discard cobs.
Meanwhile, cook bacon in a large Dutch oven over medium heat, stirring occasionally, until crisp, 8 to 10 minutes; transfer to a paper-towel lined plate. Discard all but 1 tablespoon pan drippings. Add onion and cook, stirring occasionally, until tender, 4 to 6 minutes. Add garlic and thyme and cook 1 minute.
Stir in reserved corn, corn milk and pulp, chicken stock, and potatoes. Bring to a boil over medium-high heat. Reduce heat to low and simmer just until potatoes are tender, 14 to 16 minutes. Stir in cream and reserved bacon. Season with salt and pepper.