Pantry Corn Chowder

I really like this recipe -- it has a lot of great flavor and its super easy to make. We usually end up making it when we need to use up potatoes.

The best part? We always have everything on hand to make this soup.

This recipe serves 2 heaping helpings (it is from Cook's Illustrated). If you double it, use at least 3 quart saucepan (I use our Le Creuset dutch oven):

- 1 lb frozen corn, thawed (I usually defrost it in the microwave for about 8-10 minutes)
- 3/4 cup whole milk (any type of milk, even cream, is fine, but the thicker the milk, the thicker the soup base will be)
- 3 slices of bacon, minced
- 2 garlic cloves, minced
- 1 small onion, minced
- 1 bay leaf
- 1/8 t dried thyme
- 1 3/4 c chicken broth
- 8 oz red potatoes OR russet potatoes, cut into 1/2 inch pieces (unpeeled)

1. Place half of the corn in a food processor with the milk. Process until smooth (it won't be completely smooth).
2. Cook bacon in a large saucepan over medium-low heat until it begins to brown (5-7 minutes). Remove about 1 T of bacon to a paper towel lined plate. (Go ahead and cook the bacon in a large pot for the soup -- another great thing is that this is a one pot meal).
3. Add the onion and a pinch of salt to the pot. Cook until softened, occasionally stirring (5-7 minutes).
4. Stir in the garlic, thyme and bay leaf. Cook until fragrant until 30 seconds.
5. Add the pureed corn, broth, potatoes and 1/4 t of salt. Bring to a simmer and cook until potatoes are almost tender.
6. Stir in remaining corn, and cook until corn is warmed and potatotes are tender.
7. Remove bay leaf. Season with salt and pepper. Sprinkle with reserved bacon.

I usually serve these with buttermilk biscuits. Also, we haven't tried other toppings with this soup, but cheese, parsley, hot sauce, sour cream all may be good!