Corn Chowder with Bacon

Step 1: Cut the kernels off the corn cobs. To keep the corn steady, place a small ramekin in a large bowl, stand the corn on the ramekin, and cut off the kernels. Set the bare cobs aside.

Step 2: Put 1 tsp butter in a large pot over medium-high heat. Add the bacon and cook until golden. Lift it out with a slotted spoon and place it on a paper towel-lined plate. Leave the fat in the pot.

Step 3: Lower the heat to medium-high. Add 2 tbsp butter and, once melted, add the garlic and onion. Cook for 2–3 minutes, until the onion is translucent.

Step 4: Add the flour and mix it in. Cook, stirring, for 1 minute.

Step 5: Add the broth, milk, potatoes, thyme, and bay leaf. Break the corn cobs into 2 or 3 pieces and add them to the liquid. Cover and simmer for 25 minutes, adjusting the heat to keep the soup simmering steadily without boiling vigorously or barely simmering.

Step 6: Remove the lid and take out the corn cobs. Add the corn kernels and cook for 5 minutes, or until cooked to your taste.

Step 7: Stir in the cream and three-quarters of the bacon and shallots. Adjust the salt and pepper to taste. Ladle into bowls and garnish with the remaining bacon and shallots.