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Pdf3 ears corn, husks and silk removed
2 slices bacon, chopped coarse
1 small onion, chopped fine
1 garlic clove, minced
¼ teaspoon minced fresh thyme or pinch dried
1 tablespoon all-purpose flour
2 cups chicken broth
1 red potato (6 ounces), unpeeled, cut into ½-inch pieces
¼ cup heavy cream
1 tablespoon minced fresh parsley
Cut kernels from 1 ear of corn into bowl. In separate
bowl, grate remaining 2 ears corn over large holes of box
grater. Using back of butter knife, scrape any remaining
pulp from cobs into bowl with grated corn.
Cook bacon in medium saucepan over medium heat
until crisp, 5 to 7 minutes. Add onion and cook until
softened, about 5 minutes. Stir in garlic and thyme and
cook until fragrant, about 30 seconds. Stir in flour and cook
for 1 minute.
Slowly whisk in broth, scraping up any browned bits and
smoothing out any lumps. Stir in potato and grated corn
mixture, bring to simmer, and cook until potato is tender,
about 15 minutes.
Stir in cream and remaining corn kernels and simmer
Salt and pepper
until corn kernels are tender yet still slightly crunchy,
about 5 minutes. Stir in parsley and season with salt and
pepper to taste. Serve.