Chicken and White Corn Chowder

Directions

1. 1
   In a large pot over medium heat, add the bacon and cook until browned, about 5 minutes.
2. 2
   Add the onions and cook until softened, about 5 minutes.
3. 3
   Add the flour, stirring constantly for 1 minute, until the flour is just slightly golden.
4. 4
   Slowly add the chicken stock, whisking constantly to avoid lumps.
5. 5
   Whisk in the milk and add the corn cobs and thyme to the pot.
6. 6
   Bring to a simmer and cook about 15 minutes, stirring occasionally to infuse the corn flavor into the soup.
7. 7
   Remove the cobs and thyme from the pot.
8. 8
   Stir in the corn kernels and shredded chicken.
9. 9
   Bring back to a simmer, remove from the heat, ladle into bowls and serve hot.