Corn is still in season in early September when the kids go back to school, but even made with frozen corn, this is an easy, satisfying lunch is not just for kids. A spoonful of flour makes a thick, restaurant-style chowder but you can leave it out.
|3 slices bacon, diced||Kernels cut from 2 ears of corn (or 1 10-ounce box frozen corn)|
|1 small onion, chopped||1 teaspoon chopped fresh thyme (or 1/2 teaspoon dried)|
|2 tablespoons flour (optional)||1/2 cup half-and-half or whole milk|
|2 1/2 cups chicken stock|
In a heavy saucepan, cook the bacon over medium heat until it renders some fat, then add the onion and cook until tender, about 7 minutes.
Sprinkle the flour over the cooked onion and bacon and stir to combine. Slowly stir in the stock to prevent lumps from forming.
Bring the stock to a simmer over medium-high heat. Add the corn, and cook for 5 minutes, stirring occasionally, until the soup is thickened and smooth.
Stir in the half-and-half or milk and heat through.
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