4 slices thick cut bacon, diced into small pieces
1 small onion diced
2 cloves garlic minced
1/3 cup all purpose flour
5 cups chicken broth
1 1/2 pounds Yukon Gold
potatoes diced into 1/2
inch pieces
8 cobs of corn husks and
silk removed and kernals
cut off
1/4 teaspoon dried thyme
2 bay leaves
1 cup heavy cream
salt and pepper

4 slices thick cut bacon, diced into small pieces 1 small onion diced 2 cloves garlic minced 1/3 cup all purpose flour 5 cup s chicken broth 1 1/2 pounds Yukon Gold 8 cobs of corn husks and 1/4 teaspoon dried thyme 2 bay leaves 1 cup heavy cream

In a large stock pot or a large dutch oven, cook the bacon over medium
heat until crisp, stirring often. Add the onions, cooking until they are translucent and very soft, about 5 minutes. Add the minced garlic and cook, stirring, until
fragrant, about 30 seconds, being careful
that the garlic doesn't burn. Stir in the flour, coating all the onions and the bacon. Continue cooking about a minute until the flour begins to brown, it will be very thick and gummy. Very gradually, pour in the chicken stock. Pour about two tablespoons at a time (no need to measure, this is just an estimate), whisking it into the flour mixture. There should be no
visible liquid between each pour. Continue this way until you use all the liquid, pouring more quickly at the end. This should take no more than about a minute or two. Add the potatoes, corn thyme, and bay leaves and increase the heat to high and bring to a boil (you are looking for big
bubbles at the surface). Then reduce to a simmer (the lowest you can go heat wise and still see bubbles) and continue cooking for 20 minutes or until the potatoes are soft. Stir in the cream, and let heat through for a minute. Season with salt and pepper to taste.