Quick Corn Chowder with Bacon

This turned out pretty tasty. It's a quick and easy to make chowder that would be perfect on a busy weeknight with some rolls. You can use fresh corn instead of frozen corn but I would not use canned corn. The flavors went together well and I am adding this to our quick weeknight meals file.

Quick Corn Chowder with Bacon
adapted from Cook's Country magazine June/July 2008 issue

8 cups frozen corn kernels. thawed (or one dozen fresh ears)
3 cups low sodium chicken broth
6 slices bacon, chopped fine
1 onion, chopped fine
2 pounds russet potatoes, peeled and cut into 1/2 inch chunks
1/2 cup heavy cream
1 teaspoon minced fresh thyme
3 shakes of Hot sauce
salt and pepper

Puree 4 cups of corn and 2 cups of broth in blender or food processor until smooth. Cook bacon in large pot over medium high heat until crisp, about 5 minutes; transfer to paper towel-lined plate. Reduce heat to medium and cook onion and potatoes in bacon fat until onion is softened, about 5 minutes.

Whisk in pureed corn mixture, cream, thyme, hot sauce, and remaining broth and simmer until potatoes are tender, about 15 minutes. Stir in remaining corn and cook until corn is heated through, about 2 minutes. Season with salt and pepper. Sprinkle with crisp bacon. Serve.