Corn Chowder

Ingredients

• 1 Tbsp butter
• 1 strip bacon, or 1 teaspoon bacon fat
• 1/2 large yellow onion, chopped
• 1/3 cup diced red bell pepper
• 1/2 cup small diced carrot
• 1/2 cup small diced celery
• 4-5 ears of sweet corn, kernels removed from the cobs, cobs reserved
• 1 bay leaf
• 4 1/2 cups milk, whole or low fat
• 2 medium Yukon Gold potatoes, peeled and large diced
• 3 teaspoons of Kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 teaspoon fresh thyme leaves

Directions

1. Set a large, heavy-bottomed soup pot over medium heat, and add the butter and bacon. Let the bacon cook until it gives off its fat, 3-4 minutes.
2. Stir in the chopped onions, red bell pepper, carrot, and celery. Turn the heat down to medium low, and cook until the vegetables have softened, about 5 minutes.
3. Snap the stripped corn cobs in half and put them in the pot. Pour in the milk and add the bay leaf. Bring everything up to a boil, then turn the heat down until it is just barely simmering. Cover the pot and let it cook for 20 minutes.
4. Keep the heat as low as possible while still holding a gentle simmer, even if that means using the warm setting, so the milk does not scorch on the bottom of the pot.
5. After 20 minutes, add the potatoes, salt, and thyme. Raise the heat just enough to bring the soup back to a simmer, then reduce it again so it keeps simmering, and cook for another 10 minutes.
6. Remove and discard the corn cobs, bacon strip, and bay leaf. Stir in the corn kernels and black pepper. Bring the soup back to a simmer once more, then lower the heat and cook for another 5 minutes, until the potatoes are tender when pierced with a fork.
7. Season with more salt and pepper to taste.