Sweet corn chowder

I dropped the ball on this post. I didn't take any pictures of this recipe... So you'll have to use your imagination a bit. Picture a creamy soup dotted with bits of potato, sweet corn, and bacon that is flecked with fresh parsley and lemon thyme. A great summer-fall transition recipe, you can use summer's last sweet corn to make a cozy soup. High quality frozen sweet corn also might work well, but I haven't tried it yet.

Here's a photo from a recent trip that I took. Not necessarily the same as a corn chowder picture, but the view from Heavenly is not too hard on the eyes. All I think about when I see Tahoe during the summer months is, "I can't wait for it to start snowing!"

Sweet corn chowder

- Serves 3-4 as a main dish

2 strips of bacon, chopped
1 small onion, diced
2 cloves of garlic, minced or pressed
3/4 lb fingerling potatoes, halved and diced
1 tbsp olive oil
thyme leaves from 3-5 sprigs (i used lemon thyme)
3-4 cups of chicken stock
1 cup heavy cream
3 ears of corn (medium)
kosher salt
freshly ground black pepper
1 tbsp flour
1/3 cup flat leaf parsley, chopped

- Over medium heat, heat the tablespoon of olive oil in a large soup pot and cook bacon crispy. Add onion and sautée until soft, about 5 minutes.

- Add garlic and cook for 20-30 seconds. Add potatoes and cook for about 5 minutes, stirring occasionally. Don't worry if they stick to the pan a bit.

- Sprinkle the flour over the potatoes in the pot and stir to cook & incorporate. Cook for 2 minutes.

- Add three cups of stock and bring to a boil. Add the thyme leaves and simmer until the potatoes are soft, about 7 minutes. Add cream and corn and simmer for 5 minutes. Taste to check the doneness of the corn and potatoes and adjust the seasoning with salt and pepper.

- Let the soup rest off the heat for about 5 minutes to cool and thicken slightly. Serve topped with the chopped flat leaf parsley and fresh bread.