Smoky Fresh Corn Chowder

• 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

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.

bacon, onion, garlic, corn cobs, chicken broth, heavy cream, flour, cheddar cheese, salt

Taken from www.food.com/recipe/smoky-fresh-corn-chowder-426925 (may not work)