8 medium-size ears of corn
4 slices thick-cut bacon, cut into 1/2-inch pieces
1 medium-size onion, finely chopped
2 cloves garlic, minced
3 tablespoons all-purpose flour
3 cups low-sodium chicken broth
2 medium-size red skin potatoes (about 3/4 pound), cut into 1/4-inch pieces
1 teaspoon minced fresh thyme
2 cups milk
1 cup heavy cream
1 teaspoon salt
1/4 teaspoon black pepper
1/3 cup shredded white cheddar cheese
Cut kernels from 4 ears of corn (about 3 cups of kernels); set aside. Working over a bowl, grate remaining 4 ears of corn on the large holes of a box grater. Scrape pulp from cobs (about 3/4 cup) using the dull side of a knife; set aside.
In a large pot over medium-high heat, cook bacon for about 6 minutes or until crisp. Remove with a slotted spoon and drain on a paper-towel-lined plate.
Add onion to pot and cook for about 4 minutes, stirring occasionally, or until golden brown. Add garlic and cook for 1 minute. Add flour and stir constantly for 2 minutes.
Whisk in chicken broth. Add potatoes, thyme, milk and grated corn and pulp. Bring to a boil. Reduce heat to medium-low and simmer for about 10 minutes or until potatoes are tender. Using a potato masher, press down on the potatoes 4 to 5 times. Stir in cooked bacon.
Add whole corn kernels and heavy cream and cook an additional 5 minutes or until corn is tender but still crunchy. Stir in salt and pepper. Ladle chowder into bowls. Top each serving with a little cheddar cheese, dividing equally.
Per Serving: cal. (kcal) 453, Fat, total (g) 25, chol. (mg) 81, sat. fat (g) 14, carb. (g) 48, fiber (g) 5, pro. (g) 15, sodium (mg) 636, Percent Daily Values are based on a 2,000 calorie diet