Corn Chowder

Jolene/Molly D/America's Test Kitchen

This picture does not do the soup justice.  It is so good.  I first had this at the Davenports' place in Midway at Christmas time (2011 I think).  This was my first time making it and I didn't even cheat.  I actually cooked the bacon and I actually chopped up a real onion and put the whole thing in the soup as called for.

4 1/2 c corn (sliced off the cob if possible - I did this and 6 ears did the job)
6 slices bacon, chopped fine
1 onion, chopped
2 cloves garlic
4 1/2 Tbs flour
4 1/2 c water
1 1/2 Tbs chicken base/bouillon
3 c milk
4 potatoes, cut into 1/4-inch cubes
3 bay leaves (I used broken-up pieces and then I couldn't remove them.  Mistake.)
1 1/2 tsp thyme
1 1/2 c cream
parsley
salt and pepper

Cook bacon.  Stir in onion and cook until softened.  Stir in garlic and cook for 30 seconds.  Stir in flour and cook for about 1 minute.  Slowly stir in broth and milk, scraping up any browned bits.  Stir in potatoes, spices and corn.  Bring to a boil and cook until potatoes are tender, about 15-20 mins.

Add cream and simmer 5 mins without boiling.  Discard bay leaves.  Stir in parsley, salt and pepper to taste before serving.

Garnish with grated cheddar if desired (I don't think it needs it).