Corn chowder

I love eating corns. There are many ways to cook corns, either sweet or savory. I couldn't resist to buy bi-colored corns whenever I see them. They are so sweet. So I decided to make corn chowder for the kids. A friend of my mother owns a big corn field back in my home town. She used to tell me that the best time to harvest the corn is before sunrise. The corn will be incredibly sweet. Never ever harvest it in the day time. I don't know how true it is. Maybe it is just an old wife's tale.

Corn Chowder (serve 4)

• 1 1/2  TBSP unsalted butter
• 2 sliced bacon, finely diced
• 2 shallots, peeled and finely diced
• 1/2 yellow onion, peeled and finely diced
• 2 sprigs fresh thyme
• 1 bay leaf
• Kernels from 4 fresh ears of corn, cobs reserved
• salt to taste
• freshly ground black pepper
• 2 cups chicken stock
• 1 cup milk
• 1 TBSP finely chopped spring onion, for garnish

In a heavy pot, melt the butter over a medium heat. Add the bacon, keep stirring until beginning to brown. Add the shallots, onion. thyme and bay leaf and cook for 5 minutes, stirring occasionally. Add the corn kernels, salt and pepper and cook for a minute, mix everything together. Add stock, milk and corn cobs bring it to boil. Let it simmer until the corn is cooked through, about 30 minutes. Discard the cobs. Puree the soup in blender. Season to taste with salt and pepper and serve. Sprinkling each bowl of soup with chopped spring onion just before serving.