Fall Corn Chowder

It is starting to feel like and look like Fall around here!

The mornings and evenings are quite cool and the leaves are looking a little yellow.

We had our first fire in our fireplace Saturday night....not because it was so cold, but because it was cold enough to justify it;) When the seasons change, I start thinking soup and bread.

I made this a couple of weeks ago and it is a keeper!

We added cornbread and a salad for the perfect Fall dinner!

Fall Corn Chowder

4 silces of bacon, chopped

1 large onion, finely diced

pinch of cayenne

2 cloves of garlic, minced

1 t. thyme

8 c. corn kernels, frozen or fresh

1 can of evaporated milk

2 1/2 c. chicken broth

1/4 c. chopped scallions

In a large stock pot, cook bacon until crispy, then remove to a paper towel to drain.

In same pot add onion, saute until tender, about 8 minutes. Add cayenne, garlic, thyme, and cook for 30 seconds. Combine 4 cups of corn and 2 cups of broth in a blender. Puree until smooth. Add blended corn mixture, remaining corn and remaining broth to pot. Bring to a boil, reduce heat and simmer until corn is tender, about 10 minutes. Add canned milk and season with salt and pepper to taste. Top with crispy bacon and scallions.