6 Ears of Corn, Corn removed, reserve cob for corn stock
8 Slices of bacon, cooked, reserve bacon fat
½ onion diced fine
3 cloves of garlic chopped
1 stalk of celery diced
2 carrots diced
2 medium potatoes, skin left on, diced
1 ½ quarts corn stock
8 sprigs of fresh thyme, tied into bundle with string
1 bay leaf
4 scallions (green onion) sliced thin
1 cup of heavy cream
3 tb flour
3 tb olive oil
2 tsp Salt
2 tsp cracked pepper
1. Remove corn from cob in a large bowl. Set corn aside. Place cobs in a pot, add 2 quarts of water, let simmer on stove for 1 hour. Remove cobs, strain stock into a bowl with a fine mesh strainer
2. Chop cooked bacon, reserve in a bowl. Pour bacon grease into a stock pot. Turn heat to medium high. Add onion, garlic, carrot and celery. Stir often and cook for 3 minutes. Add diced potato, corn stock, thyme, bay leaf and bring to a rolling boil but not rapid boil. Cook until carrots and potatoes are cooked (approx 15 minutes). Add salt and pepper.
3. In a small pan, put in the olive oil and flour. Stir roux until fully mixed. Heat on medium high heat. Once it begins to bubble, stir often for 3 minutes, remove from heat and set aside.
4. Once potatoes and carrots are cooked, add corn and cream. Bring to a light boil. Remove thyme and bay leaf. Add all the roux to the pot. Stir until chowder is thickened. Taste and add more salt and pepper if necessary.
5. Ladle chowder into bowls, garnish with bacon and scallions.