Recipe: Corn Chowder

The weather has been unbelievably nice in the Bay Area this week, and I am so happy that it's finally fall. I made a big pot of corn chowder earlier this week to celebrate. The recipe is below, and I think the simplicity of the ingredients really makes this recipe delicious. I'm looking forward to making homemade chicken noodle soup and trying out a vegan lentil chili recipe soon. What soups, stews, and chilis do you like to make when it's chilly out? I'd love to hear!

What you'll need: 

8 medium sized ears of sweet yellow corn (white will work too)
4 slices of thick cut bacon, cut into 1/2 inch pieces
1 medium onion, finely chopped
2 cloves of garlic, minced
3 tbsp of all purpose flour
3 cups of chicken broth
2 medium sized red skinned potatoes, cut into 1/4 inch pieces
2 cups of milk
1 cup of heavy cream
Salt & pepper
Shredded cheese

Directions:
-Cut kernels from 4 ears of corn and set aside.
-Working over a large bowl, grate remaining 4 ears of corn on the large size of a grater, and then scrape remaining pulp from cobs using the dull side of a butter knife.
-In a large pot over medium-high heat, cook the bacon for about 6 minutes or until crisp. Remove bacon with a slotted spoon and drain on a paper towel.
-Add onion to pot and cook for about 4 minutes, stirring occasionally until golden brown.
-Add garlic and cook for 1 minute, stirring occasionally.
-Add flour and stir constantly for 2 minutes.
-Whisk in chicken broth then add potatoes, milk, and the grated corn. Bring to a boil and then reduce heat to medium-low and simmer for about 10 minutes or until potatoes are tender.
-Using a potato masher, press down on potatoes about 4-5 times.
-Stir in cooked bacon.
-Add whole kernel corn and heavy cream. Cook additional 5 minutes or until corn is tender but still crunchy.
-Stir in salt and pepper.
-Ladle into bowls and top with cheese.

Enjoy!