Smoky Fresh Corn Chowder

Name: Smoky Fresh Corn Chowder
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; 12 cup heavy cream; 3 tablespoons flour; 4 -5 ounces smoked cheddar cheese, grated; 1 teaspoon Dijon mustard (optional); salt and pepper

10 ingredients

13 steps

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
12 cup heavy cream
3 tablespoons flour
4 -5 ounces smoked cheddar cheese, grated
1 teaspoon Dijon mustard (optional)
salt and pepper

Directions

1

Heat a heavy soup pot over medium heat.
2

Add the bacon and fry until crisp.
3

Remove bacon and reserve, leaving the drippings.
4

Add the onion and cook, stirring, until translucent, about 8 minutes.
5

Add the garlic and corn, salt lightly, and cook, stirring, for 2 minutes.
6

Using a box grater, grate the corn cobs over the soup to extract the starchy pulp.
7

Add the chicken stock and bring to a near boil.
8

Simmer the soup until the corn has lots its raw taste, 8 to 10 minutes.
9

Whisk the cream and flour together in a small bowl.
10

Add to the soup and heat for 10 minutes, under salting the soup slightly, to taste.
11

Stir the cheese into the soup, in a couple of batches, until it melts.
12

Stir in the mustard and season with pepper.
13

Serve hot, garnished with crumbled bacon.