Fall Corn Chowder
3 slices of thick-cut bacon
1 medium onion, minced
2 garlic cloves
1/3 cup flour
3 1-lb bags of frozen corn
3.5 cups of low-sodium chicken broth
2 cups milk
12 oz yukon gold potatoes cut into 1 cm cubes
3 sprigs of thyme, taken off the stem and minced
1 cup heavy cream
Cut the bacon into small pieces and place into a large pot. Turn the heat to low-medium and cook until the bacon is completely rendered and crispy. Remove the bacon onto a paper-towel lined plate and set aside. Add the onion to the pot along with 1/2 teaspoon of salt and cook until softened or about 8 minutes. Add the garlic, cook for 1 minute until fragrant and add flour. Mix well and continue cooking until the flour is no longer visible or 1-2 minutes. Add 2.5 cups of chicken broth, the milk, reserved bacon and bring to a simmer.
Meanwhile take 1/3 of the frozen corn and pulse in blender with 1 cup of broth until the corn is chopped fine but not a paste. Dice the potatoes and add those, the pulsed corn and the remainder of the corn along with the thyme to the pot. Simmer until the potatoes are almost cooked through (10-15 minutes). Add the heavy cream and cook a 5 more minutes until the corn and potatoes are just cooked through. Add salt to taste and serve.