Smoky Fresh Corn Chowder

This is a rich, slightly smoky corn chowder that I adapted from a recipe in the book Soup Makes The Meal. With corn fresh from the cob, cream, and smoked cheddar, this thick soup has a good balance of flavors. It's my favorite soup recipe.

• Ready In: 45 mins
• Serves: 4-6
• Yields: 6

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
• 1⁄2 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. Add the bacon and fry until crisp. Remove bacon and reserve, leaving the drippings.
2. Add the onion and cook, stirring, until translucent, about 8 minutes. Add the garlic and corn, salt lightly, and cook, stirring, for 2 minutes.
3. Using a box grater, grate the corn cobs over the soup to extract the starchy pulp.
4. Add the chicken stock and bring to a near boil. Simmer the soup until the corn has lots its raw taste, 8 to 10 minutes.
5. Whisk the cream and flour together in a small bowl. Add to the soup and heat for 10 minutes, under salting the soup slightly, to taste.
6. Stir the cheese into the soup, in a couple of batches, until it melts. Stir in the mustard and season with pepper.
7. Serve hot, garnished with crumbled bacon.