Corn & Bacon Chowder

Ingredients

8 oz bacon, sliced into lardons 1 Tbsp olive oil 1 yellow onion, medium dice 3-4 stalks of celery, medium dice 3 ears of corn, kernels removed & cobs reserved 4-5 cloves of garlic, minced 1 15oz can of fire roasted diced tomatoes w/ juice 5 cups vegetable stock 1 lbs yukon gold potatoes, medium dice 1 cup heavy cream 2 sprigs thyme Slice

Directions

1. Heat large Dutch Oven, add bacon to render the fat until bacon is crisp. Remove and reserve bacon
2. In the same pan, stir in onions, celery and corn kernels and cook over medium heat until soft, 7-8 minutes
3. When vegetables have just started to color, stir in garlic & cook until aromatic, 1-2 mintues
4. Stir in tomatoes to deglaze the pan and scrape the bottom. Stir in vegetable stock and reserved corn cobs and bring to a simmer
5. Add in potatoes and thyme. Simmer soup until the potatoes are tender, 25-30 minutes
6. When potatoes are tender, remove corn cobs & discard. Stir in heavy cream
7. Season with salt and pepper