Nothing better with good fresh corn. I like this recipe that we made recently with some local Ohio Corn
- 4 ears of corn (or 4 cups / 750g / 1.5 lb frozen or canned corn, drained)
- 1 tsp butter (or oil)
- 250 g / 8 oz bacon , chopped
- 2 tbsp / 30 g butter (use 3 tbsp if bacon is lean)
- 1 garlic clove , minced
- 1 small onion , diced (or half large onion) (yellow, brown or white)
- 5 tbsp / 60g flour
- 2 cups chicken broth , low sodium preferred
- 3 cups milk (I used skim milk and it was fine)
- 600 g / 1.2 lb potatoes , cut into 1 cm / 2/5″ cubes (about 2 large)
- 2 sprigs of thyme OR 1 tsp dried thyme
- 3/4 cup / 185 ml cream
- 3/4 cup shallots , green part finely sliced (green onions / scallions)
- Salt and finely ground pepper to taste
- Cut the corn off the cob. Place a small ramekin in a large bowl. Place corn on the ramekin then cut the corn off. Keep naked cobs.
- Place 1 tsp butter in a large pot over medium high heat. Add bacon and cook until golden. Use a slotted spoon to remove onto a paper towel lined plate. Leave fat in pot.
- Lower heat to medium high. Add 2 tbsp butter, once melted, add garlic and onion. Cook for 2 – 3 minutes until onion is translucent.
- Add flour and mix it in. Cook, stirring, for 1 minute.
- Add broth, milk, potatoes, thyme and bay leaf. Break naked cobs into 2 or 3 and add into the liquid. Put the lid on and simmer for 25 minutes (adjust heat so it’s simmering energetically but not bubbling like crazy or super gently).
- Remove lid, remove corn cobs. Add corn and cook for 5 minutes or until cooked to your taste.
- Stir through cream and 3/4 of the bacon and shallots. Adjust salt and pepper to taste. Ladle into bowls and garnish with remaining bacon and shallots.