potato corn chowder

1 Tbsp butter
4 pieces of bacon diced
1 c diced onion
1 tsp salt
1 tsp pepper
1 1/2 Tbsp garlic
2 Tbsp flour
5 c chicken stock
1/4 tsp thyme
4 c petite diced potatoes
1 c petite diced carrots
3 c fresh corn
1 c heavy cream

on low heat, melt butter and cook bacon to render the fat.  this should take 5-8 minutes.  when the bacon is crispy, remove from the drippings and place on top of a paper towel.  to the drippings, add the onion and salt and pepper.  saute for 5 minutes.  add the garlic and saute another 2 minutes.  sprinkle in the flour.  make sure it is absorbed by all the liquid.  add chicken stock, thyme, potatoes, and carrots to the pot.  bring to a boil and then reduce to a simmer for 15 minutes.  using a metal potato masher, break up the potatoes and carrots to a chowder consistency.  there should be whole and mashed pieces.  add in the corn.  simmer for another 5 minutes.  turn the heat off.  stir in the cream. serve with bacon bits on top!  (makes 6-8 servings)

While living in Moscow, Michael and I had to deal with a colder winter than we had ever had to deal with before.  We definitely learned to layer and still look fashionable (maybe decent is a better adjective).  But in the house, I coped with the harsh winter by baking lots of desserts and making lots of soups.  This is by far my favorite of them!

When making this soup in the winter, I had to use frozen corn but I have always wanted to use fresh.  Seeing all the fresh corn in the grocery store, I knew this would be the perfect time to make this tasty dish.  Frozen corn is fine but fresh is better!