Corn Chowder with Bacon is a creamy, hearty soup made with sweet corn, smoked turkey, tender potatoes, and fresh thyme.

4 ears fresh corn, kernels removed (reserve cobs) or 4 cups frozen or canned corn, drained

1 teaspoon butter or oil

8 ounces smoked turkey, diced

2 tablespoons butter

1 garlic clove, minced

1 small onion, finely diced

5 tablespoons all-purpose flour

2 cups low-sodium chicken broth

3 cups milk

1.2 pounds potatoes, cut into ½-inch cubes

2 sprigs fresh thyme or 1 teaspoon dried thyme

¾ cup heavy cream

¾ cup sliced green onions

Salt and freshly ground black pepper

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1. If using fresh corn, slice off kernels and reserve cobs.

2. Brown smoked turkey in butter or oil, remove and set aside.

3. Cook garlic and onion in butter until soft.

4. Stir in flour and cook 1 minute.

5. Gradually whisk in broth, then add milk, potatoes, thyme, and corn cobs.

6. Simmer 25 minutes until potatoes are tender.

7. Remove cobs, stir in corn kernels, cook 5 minutes.

8. Add cream, most turkey, green onions, season, and serve topped with remaining turkey and onions.

Use fresh corn for maximum sweetness.

Mash some potatoes for thicker texture.

Reheat gently and add milk if needed.