Ingredients

The following ingredients have 4 Servings
  • 4 ears of corn (fresh, in husks)
  • 4 slices bacon
  • 1 small onion (diced)
  • 3 carrots (chopped)
  • 3 celery stalks (chopped)
  • 1/4 tsp thyme
  • 1/4 tsp salt
  • 1/8 tsp black pepper (fresh ground)
  • 2 potatoes (diced)
  • 2 C chicken broth
  • 2 1/2 C milk (divided)
  • 1/4 C flour
  • Optional: chopped scallions/green onions for garnish

Instruction

  • Preheat oven to 350.
  • When oven is preheated, add corn (still in husks) directly on to the oven grates. Roast 30 minutes. Set aside. Once cool enough to handle, peel back husks and silks (they will come away easily after roasting). Hold each ear of corn upright resting on cutting board or shallow bowl and run knife down the sides of ear to remove kernels. Set kernels aside and discard ears.
  • Chop bacon into 1" pieces. Add bacon to large pot, over medium/high heat and cook until crispy (5-8 min). Using a slotted spoon, remove cooked bacon and place on paper towels to drain (keep rendered fat in pan).
  • Return pot back to heat (w/ rendered fat), add onion, carrot and celery. Season with thyme, salt and pepper. Cook until just soft (about 5 minutes), stirring occasionally.
  • Add potatoes and broth to pot. Bring to a boil then reduce heat and simmer until potatoes are fork tender.
  • Stir in 1 1/2 C milk and continue to simmer.
  • In a small bowl, whisk together flour and remaining milk. Add milk mixture to pot and stir well.
  • Add corn kernels to pot. Check for seasoning, adding salt, pepper and/or thyme as desired.
  • Simmer 10 minutes.
  • Serve warm.