Corn Chowder with Wild Rice

Ingredients

• 4 large ears fresh sweet corn
• Cobs
• 6 oz. thick-cut bacon
• 1 sweet potato
• 1 large vidalia onion
• 3 tbsp. butter
• 1½ tsp. salt
• 4 clove garlic
• 2 tsp. minced fresh rosemary
• ¼ tsp. Freshly ground pepper
• 3 c. Cooked wild rice

Directions

1. In a stockpot over medium heat, combine cobs and 7 cups water, and simmer for 30 minutes. Remove cobs with tongs and discard; reserve stock.
2. In a stockpot over medium heat, cook bacon, stirring often, until cooked through but not crisp. Transfer to a paper-towel-lined plate. Add sweet potato, onion, and butter to pot. Season with 1/2 teaspoon salt and cook until potato and onion soften, about 15 minutes. Add garlic and rosemary, and cook for 1 minute. Add corn kernels, 5 cups of reserved corn stock, pepper, and remaining salt, and bring to a simmer.
3. Transfer half of soup to a blender and puree until smooth. Using a fine-mesh sieve, transfer pureed soup back into stockpot. Stir wild rice and reserved bacon into soup. Serve immediately.

Source: countryliving.com