Corn Chowder

4 cups Whole milk
7 ears Corn
1 large Onion(s), diced
1 large Potato(s), cubed
2 tablespoons Olive oil
4 cloves Garlic, minced
1/2 teaspoon Thyme, dried
Salt and pepper to taste

In a large saucepan bring the milk to a low simmer.
Meanwhile cut the kernels from the ears of corn and set aside.
When milk is warm, add corn cobs and simmer for 10 minutes.
While cobs simmer, heat olive oil in a large skillet.
Add onions, potatoes and thyme and saute for about 8 minutes.
Add garlic and saute for another minute.
Remove cobs from milk and discard.
Add potatoes and onion mixture to milk.
Add corn kernels and simmer for 15 minutes.
Season to taste with salt and pepper.

BBQ techniques, family recipes