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Author Notes: This chowder is best in the summer, when fresh sweet corn is at its peak. Use a bundt pan to hold the cob and catch the corn as you strip it away. Then, run the blunt edge of the knife along the cob to get all that leftover "milk." That's the good stuff. It's crucial. —Jacqui MacKenzie
- 2 tablespoons butter
- 4-6 bacon slices
- 1/2 small onion, diced
- 3 cloves garlic, smashed and minced
- 1 small green bell pepper, diced
- 3 medium Yukon Gold or red potatoes, chopped
- 1 tablespoon flour
- 4 cups chicken broth
- 6 ears corn, stripped from cob, about 3 cups
- 1/2 cup heavy cream
- salt and pepper to taste
- Melt butter in a large pot over medium high. Cook the bacon in butter until crisp, remove with a slotted spoon and set aside on a paper towel lined plate.
- Remove all but about 2 tablespoons of fat, then add onions, green pepper, and garlic to pot. Cook vegetables until soft, scraping up the leftover bits of bacon from the bottom of the pot.
- Add flour and stir to coat. Add potatoes and cook for 5-7 minutes. Season with salt and pepper.
- Add chicken broth to onion-potato mixture. Bring to a boil, then lower heat and let simmer.
- When potatoes are tender, add corn kernels and cook until heated through. Stir in cream and bacon.