Ingredients

• 4 ears fresh yellow corn, cleaned
• 3 oz salt pork, trimmed, diced
• 1 T butter
• 1/2 C sweet onion, fine chop
• 2 cl garlic, minced
• 3 T flour
• 3 C chicken stock
• 1 ea bay leaf
• 1 T fresh thyme, minced
• 2 C whole milk
• 1 C heavy cream
• Options: chicken, ham, sausage, crab, shrimp

Instructions

1. Saute the pork to render the fat, then add the butter and onions and saute until the onions are tender. Add the garlic and saute until fragrant.
2. Whisk in the flour to form a roux, then add the stock, whisking continuously. Add the bay leaf, and thyme. Simmer until thickened.
3. Add the corn kernals, milk and cream, then simmer until the kernals are just tender.
4. Add the options, if any, and continue cooking until the options are fully cooked.
5. Discard the bay leaf, season to taste, plate and serve hot.

Source: Cooks Illustrated, Sept/Oct 2000

Contributed by: Skip