New Corn Chowder, Southern Style

Directions

The key to this delicious soup is to gently scrape the kernels off the corn cob with a table fork so the skins remain on the cob, leaving you with only the fresh pulp.

Use a 12 inch square of cheesecloth to make a bouquet garni of the first 7 ingredients and set aside.

In a large saucepan over medium heat, first soften the bacon, then add the corn, onions, and celery and sauté until tender, about 5 minutes.

Add the chicken broth, potatoes, tomatoes, and the bouquet garnish.

Bring to a boil, reduce heat and slow boil for 1 hour.

Remove the bouquet garni.

Add the cayenne pepper.

Meanwhile, using your fingers, dissolve the cornstarch in heavy cream at room temperature.

Add cornstarch/cream mixture to soup and stir until heated through.

Serve hot.