197. CORN CHOWDER with BACON

1/2 lb bacon
4 large storage onions
3 large russet potatoes
1/2 head garlic
1/2 pint cream
2 quarts milk
12 oz bag frozen corn
Sprig sage, sprig rosemary.

Thaw the corn and let drain. Chop bacon fine. Render the bacon, reserve the bits. (Pancetta works well too). Carmelize and reserve the onion. Cube and brown the potatoes. Mash and add the garlic. Bring to a smoke. Add herbs for 5 seconds. Add the corn, heat until at a boil. Reintroduce the onions. Add the cream and milk. Bring to a simmer. Add the bacon bits, stir, serve.


courtesy of: Ben, Cambridge, Massachusetts