Corn Chowder With Fingerling Potatoes Smoked Bacon

---

Found it here: http://wellfed.typepad.com/well_fed/2007/09/corn-chowder-wi.html super good comfort food! Please use fresh corn, as it is much sweeter than frozen. Would be great with a nice piece of bread. You may want to cut back on the cayenne pepper, as 1/4 tbsp is quite a lot.

---

Steps

---

Cook bacon in a large pot oven over medium heat until crisp.

---

Remove bacon from pan and set aside to drain on paper towels.

---

Add butter and onion to drippings in pan and cook 8 minutes or until tender , stirring occasionally.

---

Add flour and stir to coat onions.

---

Continue to cook until flour has turn a very pale , golden color , one or two minutes.

---

Add corn , chopped thyme , cayenne pepper , and garlic to pan , and stir to combine.

---

Cook for 30 seconds , stirring constantly.

---

Stir in broth , cream , and potatoes.

---

Cover , turn heat to high and bring to simmer.

---

Reduce heat to medium low and cook 10 to 15 minutes or until potatoes are tender and the broth has thickened , stirring frequently.

---

Season with salt and black pepper.

---

To serve , ladle into bowls and sprinkle with the reserved crumbled bacon and thyme leaves.

---

Ingredients

---

bacon, unsalted butter, diced onions, unbleached flour, fresh corn kernels, fresh thyme, cayenne pepper, garlic cloves, chicken broth, cream, fingerling potatoes, salt, fresh ground black pepper, thyme leaves