Summer Corn Chowder

The last of the Taber corn :( An ode to the end of summer. Where did it go??? Well we may as well enjoy what's left of it before the snow flies.....It's all very depressing....... until you try a bite of this sweet, creamy soup. fresh corn off the cob is best of course but frozen will also work well. On the upside it's a whole new season of veggies to try and blog about so I will have something to look forward to I guess. Keep smiling!
Make this vegetarian by easily omitting the bacon and using some vegetable oil instead. It's still amazing without it.

Summer Corn Chowder
3 slices of bacon, sliced (optional)
1 Tbsp butter
2 bunches of green onions, sliced
1 jalapeno, seeded and diced
Salt, pepper and 1 1/2 tsp of thyme
3 1/2 cups of chicken stock
5 ears of corn, corn sliced off the cob* (reserve 2 cobs)
1 Large yukon gold potato, diced small
2 Tbsp cream

Directions 
SAUTE bacon in a large soup pot or saute pan on med. heat until browned and crisp. Transfer bacon to a small bowl lined with paper towel. Remove all but 1 Tbsp of bacon fat from pot.
ADD butter and heat until melted. Add white and light green parts of the green onion and the jalapeno. Saute until onion is softened.
ADD chicken stock, corn, 2 corn cobs, potato, salt, pepper and thyme. Bring to a boil and then reduce to simmer until potatoes are tender. About 15 minutes.
REMOVE cobs and blend about 1 1/2 cups of the soup in a blender then add back to pot along with the cream. season to taste and sprinkle with bacon and remaining dark green onion.

*An easy way to slice corn off the cob without getting it everywhere is to get a very large bowl and place a smaller bowl upside down in the big bowl. Hold each cob upright on the little bowl and slice. The big bowl will catch all the corn.