FRIDAY NIGHT DINNER-- Fresh Corn and Bacon Chowder

                              FRESH CORN AND BACON CHOWDER

• 8 ears fresh corn
• 8 slices bacon
• 1/2 cup finely chopped onion
• 1/2 cup thinly sliced celery
• 1 cup water
• 2 cups milk, divided
• 1 teaspoon sugar
• 1 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 2 teaspoons cornstarch
1.  Cut off corn kernels into a bowl; scrape milk and remaining pulp from cob with a knife.  Set aside.
2.  Cook bacon in a large Dutch oven until crisp; remove bacon, reserving 2 tablespoons drippings in the Dutch oven.  Crumble 4 slices of bacon and set all bacon aside.  Cook onion and celery in reserved drippings over medium heat, stirring constantly until tender.  Stir in corn and water.  Bring to a boil; cover, reduce heat and simmer for 10 minutes, stirring occasionally.  Stir in 1 1/2 cups milk and next 4 ingredients.
3.  Combine cornstarch and remaining 1/2 cup milk; stir until smooth.  Gradually add to corn mixture, stirring constantly.  Cover and cook 10 minutes, stirring often.
4.  Add chopped bacon to soup mixture.  Place half of soup in a blender and puree until smooth.  Return to pot and cook until heated through.  Divide soup among four bowls.  Chop remaining bacon and sprinkle atop soup.
                                     Yields 5 1/2 cups