Bacon Corn Chowder

I haven't been posting lately because I haven't been trying anything new. Last night, however, I made this delicious soup from Rachel Ray along with some steamed broccoli and Salad Caprese. It was a tasty veggie filled night! Yummers.

1 quart chicken broth
4 ears of fresh corn, shucked
2 T. olive oil
6 slices of bacon
2 T. butter
1 yellow onion
3 garlic cloves, chopped
1 T. fresh thyme leaves, chopped
1 bay leaf
2 dashes of Tabasco
salt and pepper
2 T. flour
1 cup heavy cream (I used half and half)

Place the chicken stock in a medium pot over high heat, bring it to boil. Cut the corn kernels off the cobs and put the kernels and the empty cobs (to get the most amount of corn flavor) in the boiling broth. Cook for 8 to 10 minutes.

In a large pot over medium high heat, add 2 T. of olive oil. Add chopped bacon and cook until crisp. Remove bacon and place on paper to drain. Add the butter and the onions, garlic, thyme, bay leaf, Tabasco, salt and pepper to the pot. Cook, stirring frequently for 4 minutes or until the onions are starting to brown. Add the flour and cook for another minute or so.

Remove and disguard the corn cobs from broth. Whisk the hot stock into the onion mixture several ladlefuls at a time until incorporated. Add the cream and bring to a simmer, cook for another 8-10 mintues.

Serve with Oyster Crackers (from Trader Joes, of course!).