4 slices bacon 11/2 c. diced onion 8 ears corn, cut off cob 1/2 tsp. dry thyme 1 clove garlic, minced
2 c. chicken broth 1 c. milk 3 lg. potatoes, diced 1/4 tsp. salt 1/4 tsp. pepper
Cook bacon until crisp in large stockpot. Remove bacon and leave drippings. Sauté onion in drippings until translucent. Add garlic, corn and thyme; sauté for 1 minute. Stir in chicken broth, milk, potatoes, salt and pepper. Cover and bring to a simmer. Cook until potatoes are tender, 10-15 minutes. To thicken, remove 2 cups of soup, place in blender and purée. Add back to soup. Stir in bacon and serve.