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Classic Corn Chowder Recipe

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This recipe for Classic Corn Chowder, by , is from The Not So Little Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Julia Little


10 ears of corn husks and silks removed
1 Tbsp canola oil
1 slice bacon chopped fine
1 onion chopped fine
2 cloves garlic minced
1 tsp fresh thyme or 1 tsp dried
3 Tbsp flour
3 cups chicken broth
1 cup 1 percent milk
1 pound red potatoes unpeeled cut into 1/4 inch cubes
1 bay leaf
1/2 cup half and half
2 Tbsp minced fresh parsley

Cut kernels from 4 ears of corn into large bowl. In separate bowl grate remaining 6 ears of corn using large holes of a box grater. Using back pf butter knife scrape any remaining pulp into bowl with grated corn.

Heat oil in Dutch oven over medium heat until shimmering. Add bacon and cook until rendered and crisp about 3 minutes. Stir in onion and cook until softened 5 -7 minutes. Stir in garlic and thyme cook about 30 seconds Stir in flour and cook 1 minute.

Slowly whisk in broth and milk scraping up any browned bits. Stir in potatoes, bay leaf, and grated corn mixture. Bring to a a simmer partially cover and cook until potatoes are tender about 15 minutes.

Stir in remaining corn kernels and half and half cream and simmer gently until corn kernels are tender yet sill slightly crunchy about 5 minutes. Remove bay leaf stir in parsley and season to taste. Serve

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