Chicken & Corn Chowder
Cook bacon in a large stock pot over medium heat until just crisp, 6 minutes. Remove to a paper towel with a slotted spoon and add leek, potatoes and carrots to pot. Cook, stirring, about 5 minutes.Advertisement
Add chicken broth, corn cobs and thyme and bring to a simmer over high. Cook, simmering, 10 minutes. With tongs, remove cobs from pot and discard.
Whisk flour into cream or half and half. Stir corn kernels and cream into pot along with half of the cooked bacon. Cook 3 minutes, then stir in chicken and heat through. Season with salt and pepper to taste, ladle into bowls and sprinkle with reserved bacon.