This is a hearty late-summer soup that makes use of the abundant sweet corn of the season. The recipe is inspired by the ever wonderful America's Test Kitchen (ATK).
8 ears of corn
3 tbsp butter
1 clove garlic
4 slices of bacon
3 tsp fresh thyme leaves
0.25 cup flour
4 cups water
3 red potatoes
1 cup milk
Cut the corn off the cobs, then with a potato peeler shave the remaining liquid and fiber into a separate bowl. Place into a kitchen towel and press out the juice.
Cut the bacon into quarter inch pieces. Add the butter, chopped onion, minced garlic, thyme, 1.5 tsp salt and 1 tsp black pepper to a pot. Stir and cook on medium heat for about 10 minutes, until a nice fond coats the bottom of the pot.
Add in the flour and cook for 2 minutes. Whisk in the cold water. Add the corn and the washed, diced potatoes. Cook for 15-20 minutes, until potatoes are soft.
Blend two cups of the chowder in a blender until smooth. Add back to pot. Add in the milk and corn juice, bring back to a simmer and remove from heat. Serve with nice crusty bread and basil to garnish.