Summer Corn Chowder
1/2 tablespoon all purpose flour
1 strip of bacon, diced
1/2 cup diced onion
1/3 cup diced carrot
1/3 cup diced celery
2 cups of fresh corn removed from the cob
1 bay leaf
2 1/2 cups chicken stock
1 cup heavy cream
1 medium Russet potato, peeled and diced
Kosher salt and fresh ground pepper to taste
1 tablespoon fresh minced basil
1/2 tablespoon fresh minced chives
In a large saucepan, melt butter over medium heat.
Add chicken stock and bring to a simmer with diced potato and fresh corn; allow to simmer until the vegetables and potatoes are tender. Add cream and fresh basil and chives, and turn off heat. Add salt and pepper to taste.